INGREDIENTS
1 (8 oz.) package of your favorite uncooked pasta
2 cups dry white wine
1/2 cup no-salt-added chicken stock
1 thyme sprig
3 lobster tails
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 TBSP heavy whipping cream
2 TBSP fresh parsley
1 tsp. fresh thyme leaves
DIRECTIONS
Cook pasta in unsalted water according to package directions. Drain well.
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 and coarsely chop.
Add oil, salt and pepper to wine mixture in pan and 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. Toss.
Sprinkle with parsley and thyme.
Serve immediately.
