1 (8oz) package uncooked pappardelle (wide ribbon pasta)
2 cups dry white wine
1/2 cup no-salt-added chicken stock
1 thyme sprig
3 (5oz) 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

1 (8oz) package uncooked pappardelle (wide ribbon pasta) 2 cup s dry white wine 1/2 cup no-salt-added chicken stock 1 thyme sprig 3 (5oz) 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

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 obster 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 minutes or until sauce coats pasta, and toss. Sprinkle with parsley and thyme. Serve immediately.