Creamy Lobster Pappardelle

Creamy Lobster Pappardelle
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  • ½ cup no-salt-added chicken stock (such as Swanson)
  • 1 thyme sprig
  • 3 (5-ounce) American lobster tails
  • ¼ cup extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons heavy whipping cream
  • + 4 more ingredients
    • 2 tablespoons fresh parsley
    • 1 teaspoon fresh thyme leaves
    • 1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)
    • 2 cups dry white wine

1. Cook pasta according to package directions, omitting salt and fat; drain. 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 fro...

View full recipe at SpringPad


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