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1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)
2 cups dry white wine
1/2 cup chicken stock (such as Swanson)
1 thyme sprig
1 pinch red pepper flakes (to taste)
1 garlic clove, finely minced or crushed
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
Cook pasta according to package directions, then drain.
While pasta cooks, bring wine, stock, and thyme sprig to a boil in a large skillet.
Add lobster tails. Cover, reduce heat, and simmer 5 minutes or until done.
Remove the lobster from pan, and cool slightly.
Remove meat from lobster tails and coarsely chop.
Add oil, salt, garlic, red pepper flakes, and pepper to wine mixture in pan; bring to a boil.
Cook approx 15 minutes or until reduced to 1/2 cup.
Discard thyme sprig. Stir in cream.
Add lobster meat and drained pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss.
Sprinkle with parsley and thyme. Serve immediately.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings