Matthew A. Moore Matthew A. Moore
June 15, 2015

Dust off your shell crackers, because it's National Lobster Day! That means it's time to enjoy some filet-of-the-seafloor (copyright pending).

I celebrated last year by making my first foray into boiling the criminally tasty crustaceans, so this year I wanted to shake things up a bit. This go-round involved four huge Maine lobsters (aptly dubbed Lobsternardo, Michelangelo, Donatello, and Raphaelobster), courtesy of Lucky Catch Lobster out of Portland, ME, a picturesque view of the Florida coast, and a very curious niece.

Instead of going the conventional boiled route, I wanted this lobster to complement a dish. It's so often a center-of-the-plate star that it's sometimes easy to forget how creative you can get with this über-healthy protein. Ergo, I broke out our delicious Creamy Lobster Pappardelle recipe. If you like pasta, and seafood combined with pasta, you're going to want to put this in your wheelhouse. It's light, it's subtly creamy, and it's the perfect dish to accentuate lobster as an elevating ingredient.

Spoiler alert: The finished product was way more satisfying than the season finale of Game of Thrones. Et tu, Ollie?

If you'd like to order some lobster, learn about lobster, or just revel in all things lobster, head over to LobsterfromMaine.com. They just launched their new site today, and it's chock-full of interesting information, including four ways to celebrate National Lobster Day.

Get some lobster, and get cracking! Cheers.

Creamy Lobster Pappardelle

1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)2 cups dry white wine1/2 cup unsalted chicken stock (such as Swanson)1 thyme sprig3 (5-ounce) American lobster tails1/4 cup extra-virgin olive oil3/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 tablespoons heavy whipping cream2 tablespoons fresh parsley1 teaspoon fresh thyme leaves

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. 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.

3. 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.

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