Thursday, February 21, 2013

Lobster Pappardelle with Asparagus

Lobster Pappardelle with Asparagus
by Judy Kennedy Dawson
The Wine Dive recommends Simply Naked Sauvignon Blanc to be paired with this dish.

1 8 or 10-ounce package uncooked fresh pappardelle
1 cup dry white wine (I used Chardonnay)
1/2 cup chicken broth
2 sprigs fresh thyme
3 5-ounce lobster tails
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/2 cup heavy whipping cream
squeeze of fresh lemon juice
fresh parsley
freshly grated Parmesan

Cook the pasta according to the package directions. Drain.  While the pasta cooks, bring the wine, broth, and thyme sprigs to a boil in a large skillet. Add the lobster. Cover, reduce the heat, and simmer for 5 minutes or until done.  Remove the lobster from the pan, cool, and chop coarsely. Add the oil and salt to wine mixture, bring to a boil and cook for 15 minutes, until reduced.  Discard the thyme sprig, stir in the cream.  Add the lobster and the pasta to the skillet with the sauce. To serve, spoon into a single serve pasta bowl or dish, sprinkle with Parmesan and parsley.  Top with roasted asparagus and a squeeze of lemon.

Roasted Asparagus:
1/2 pound fresh asparagus
1/2 teaspoon kosher salt
1 Tablespoon extra virgin olive oil

Spread the asparagus on a 13x9 cooking sheet. Brush with the oil, then sprinkle with salt. Bake at 425 for 5 to 10 minutes, depending on the thickness of the asparagus.

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