Creamy Lobster Pappardelle

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup no-salt-added chicken stock (such as Swanson)
• 2 cups cooking wine dry white
• 2 tablespoons parsley fresh
• 1 teaspoon thyme leaves fresh
• 2 tablespoons heavy whipping cream 
• 0.8 teaspoon kosher salt 
• 15 ounce american lobster tails 
• 0.3 cup olive oil extra-virgin
• 8 ounce pappardelle uncooked (wide ribbon pasta)
• 1  thyme sprig 

Equipment

• frying pan

Directions

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.
3. Add lobster. Cover, reduce heat, and simmer 5 minutes or until done.
4. Remove the lobster from pan, and cool slightly.
5. Remove meat from lobster tails; coarsely chop.
6. 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.
7. Add lobster meat and pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss.
8. Sprinkle with parsley and thyme.
9. Serve immediately.