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Lobster Pasta

Lobster Pasta

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Published by Melanie Greenway

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


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           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, 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.

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