Creamy lobster pasta

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.

Ingredients

• 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.

Method

• 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.

Serves 6.