Creamy Lobster Pappardelle with Zucchini Ribbons
Every year Kurt and I make changes to the landscaping out front. This year I would love to have a big gorgeous rose bush but doubt it’s going to happen. I’m pretty certain that our loyal pets, the carpenter bees will return to reclaim their home in the wooden entryway of our house."
Prep time
Cook time
Total time
Author: Kathy Steger
Serves: 4
Ingredients
- 1 8oz package pappardelle pasta
- 1 cup white wine
- 1½ cup chicken stock
- ½ tsp dry thyme
- 1 garlic clove, minced
- 2 lobster tails
Whale of a Tail 8 Colossal Tails
Our Maine/Canadian lobster tails are
more sweet and tender than any warm-water tail - ⅓ cup frozen peas
- 1 zucchini, made into ribbons (use vegetable peeler to make ribbons by pulling the peeler across the vegetable to create ribbons)
- 2 tbsp mascarpone cheese (or cream cheese if you can’t find mascarpone)
- 1 tbsp olive oil
- fresh parsley
- salt to taste
Instructions
- Cook pappardelle according to package directions. Drain.
- While
pasta cooks bring stock, wine, garlic and thyme to a simmer in a large
skillet. Add lobster tails,
Sweetheart Cove for Two Dinner for two (16-20.oz. tails)
Price: 139.00
Two cold-water lobster tails from the North Atlantic.
Then warm-up with our clam chowder for two.
A cover and cook for about 5 minutes, turning once. - Remove and allow to cool a few minutes. Chop into 1 inch chunks. (Don’t worry if it’s not fully cooked, it will finish cooking when returned to the pot)
- Add olive oil to the wine mixture. Season with salt if needed. Allow to simmer until reduced by half.
- Stir in mascarpone and peas. Add lobster chunks. Cook another 2 minutes.
- Add pasta and zucchini ribbons. Stir gently to combine.
- Serve sprinkled with fresh parsley.
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