Weekend Kitchen: Ringing in the new year with lobster pasta


By Julia Westhoff

We make a lot of special meals this time of year, and to me nothing will ever be quite as special as seafood. Forget about champagne – for me, it is not New Year’s Eve unless crab or lobster is on the menu.

Now that we have kids, New Years is a whole new ball game. We have settled into a pretty great routine with my sister-in-law that involves crab, cheesecake and a 9 pm bedtime, and frankly it is just perfect. If I don’t do crab legs, this lobster pasta is a wonderful addition to the menu. Spreading out the seafood is a little easier on the pocketbook, but the result is just as decadent.

Happy New Years to You and Yours!

Lobster Pasta
8 oz uncooked pappardelle (we make our own)
2 cups dry white wine
1/2 cup chicken stock
3 (5-ounce) 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

Cook and drain pasta. While pasta cooks, bring wine and stock 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 12-15 minutes or until reduced to 1/2 cup. Stir in cream. Add lobster meat and pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss. Sprinkle with parsley. Serve immediately.