P. 1
Lobster Pasta

Lobster Pasta

|Views: 0|Likes:
Published by Melanie Greenway
Pasta
Pasta

More info:

Categories:Types, Recipes/Menus
Published by: Melanie Greenway on Jul 03, 2013
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as DOCX, PDF, TXT or read online from Scribd
See more
See less

09/02/2015

pdf

text

original

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

Preparation
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 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.

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->