Lobster Pappardelle

I have never cooked lobster before - something about seeing the live lobsters in the movie Julie & Julia had me running scared.  This recipe was actually quite simple - I picked up a couple lobster tails on sale at my grocery store and followed the recipe below for a delicious dinner.  I am no longer scared of lobster....now I just have to wait for the next sale on lobster tails to try something else delicious! 

Source: Cooking Light
Ingredients:
1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)

2 cups dry white wine

1/2 cup no-salt-added chicken stock (such as Swanson)

1 thyme sprig

3 (5-ounce) American lobster tails

1/4 cup extra-virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons heavy whipping cream

2 tablespoons fresh parsley

1 teaspoon fresh thyme leaves

 

1. Cook pasta according to package directions, drain.  If you buy/make fresh pasta, start with steps 2 & 3 first and then throw it in the boiling water at the last min so you have hot pasta.
2. While pasta cooks, bring wine, stock, and thyme sprig to a boil in a large skillet. Add lobster. Cover, reduce heat, and simmer 5 minutes or until done. Remove the lobster from pan, and cool slightly. Remove meat from lobster tails; coarsely chop.
3. Add oil, salt, and pepper to wine mixture in pan; bring to a boil. Cook 14 minutes or until reduced to 1/2 cup. Discard thyme sprig. Stir in cream. Add lobster meat and pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss. Sprinkle with parsley and thyme. Serve immediately.