A deliciously easy yet festive meal!
I love lobster and am always looking for new ways to prepare it. While steaming whole lobsters and eating them hot out of the pot remains a perennial favourite, this pasta dish is a close second. I keep packages of cooked lobster meat in the freezer year round – they’re economical and convenient, compared to cooking and shelling fresh lobsters. You can add a little tarragon to this dish instead of the thyme, if you’re a fan – just don’t overdo it as it can overpower the sauce’s subtle flavour. If you like this recipe, you might also enjoy my lobster rolls, also made with frozen lobster meat.
- 1 pound (454 g) uncooked pasta (I used bowties)
- 2 cups (500 mL) dry white wine
- 1 1/2 cups (375 mL) low sodium chicken stock
- 3 thyme sprigs
- 2 tablespoons (28 g) butter
- Generous pinch each of kosher salt and freshly ground black pepper
- 3/4 cup (177 mL) heavy cream
- 1 pound (454 g) cooked lobster meat, chopped into ¾ inch pieces *
- 1/2 cup (72 g) frozen peas
- 2 tablespoons (7.5 g) chopped fresh parsley
- 1 teaspoon (1.5 g) fresh thyme leaves
- Lemon wedges, for serving
*if using frozen cooked lobster meat, thaw carefully in advance. Reserve the liquid that accumulates as the lobster thaws and add it to the wine/stock mixture when you start cooking.
- Bring wine, stock, thyme sprig, oil, salt and pepper to a boil in a pot large enough to hold the sauce plus the cooked pasta. Cook until reduced to 1 1/2 cups of liquid. Discard thyme sprigs.
- While sauce reduces, cook pasta according to package directions, omitting salt. When al dente (just tender), drain and set aside.
- Stir cream, lobster meat and peas into the sauce; let warm for 2 minutes. Add cooked pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss. Sprinkle with parsley and thyme.
- Divide among bowls or plates and serve immediately with lemon wedges on the side.