Special occasions call for special food, and lobster is about as special as it gets in my book. Today is my best friend Val’s birthday, and I thought I’d make something special in her honor. We’ve been partners in crime for 15 years now with no signs of stopping anytime soon. Watch out world, we just get better with age.
For those who have birthdays early in the year, I’m sure its hard to balance those new year diet resolutions with cake eating and other birthday indulgences. This recipe only has 2 tablespoons of heavy cream so its very “diet friendly”. For Val, its also great source of fuel since she’s training for a half marathon in just a couple of weeks. The next time you have a special occasion but want to keep your food intake in check, or just if lobster goes on sale, this is the perfect dish for you.
Lobster Pasta recipe adapted from Cooking Light
- 1 (8-ounce) package uncooked fettuccine
- 2 cups dry white wine
- 1/2 cup no-salt-added chicken stock
- 1 thyme sprig
- 3 (5-ounce) American lobster tails
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons heavy whipping cream
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- Cook pasta according to package directions, omitting salt and fat; drain.
- 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; coarsely chop.
- Add oil, salt, and pepper to wine mixture in pan; 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, and toss. Sprinkle with parsley and thyme. Serve immediately.