Thyme Pasta with Champagne and Truffle Lobster Cream Sauce

Last night was our first NHN dinner of the new year. If you’ve been reading these, you might have noticed that we haven’t yet written about our Thanksgiving or Christmas dinners. I assure you, those are coming, but before I could focus on writing about Thanksgiving, I had to get this dinner published and recorded. It was every bit as good as the name sounds, and even though its Sunday and there are no alcohol sales, I am trying to figure out how to get another bottle of champagne so I can make another round tonight!

The quest to make this dinner began on Black Friday when a Macy’s sale popped up that was too good for me to resist. A bright, shiny, dark blue KitchenAid  mixer with pasta attachments. It had a glass bowl and was much too beautiful to resist. It quickly became my Christmas present to myself, and I dreamt for the next month of all the pasta and bread I was going to make. Also under my Christmas tree this year was a bottle of truffle olive oil. If you haven’t cooked with truffle oil, it is like adding a little bit of heaven to every dish.

With these two new additions to my kitchen, there was no question that our January dinner was going to be a pasta dish that involved truffle oil. After some research, it came together. What better way to ring in the new year with family than a champagne-inspired cream sauce! The fates all aligned when Aldi had lobster on sale the week before. To complement the main dish (and use my mixer more), I made garlic parmesan knots that were a hit with Lesley and the girls. You can find the recipe for those hereSince we were being fancy, dessert was red wine poached pears with cardamom and vanilla marscarpone, a recipe from Cooking Light that was actually quite delightful.

Everything came together nicely, and the night was spent with laughter and fun. Maddie regaled Lesley with her imaginative stories, Story drew us memes, and Riley encouraged the traditional game of jumping on my bed. Lesley and I tried to work on a project we hope to get going this year but were quickly distracted by YouTube cat videos. To be fair, I was distracted far earlier than that. Lesley has the ability to work under any circumstances. The trait of a true editor. In the end, we were full and happy. A success.

Thyme Pasta with Champagne and Truffle Lobster Cream Sauce

Prep Time: 15 minutes

Cook Time: 45 minutes

Thyme Pasta with Champagne and Truffle Lobster Cream Sauce


    For the cream sauce
  • 2 lobster tails
  • 2 tbsp truffle olive
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1/2 cup mascarpone
  • 1/2 cup heavy cream
  • 1 1/2 cup champagne
  • 1/2 cup gorgonzola cheese
  • 4 tbsp butter
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • For the thyme pasta
  • 3 eggs
  • 2 cups flour
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp thyme


    For the cream sauce
  1. In a saucepan melt butter. Add in garlic and shallot and cook for 3-4 minutes on medium.
  2. Add champagne and cook for another 3-4 minutes on medium.
  3. Add in heavy cream, gorgonzole and mascarpone. Stir until thoroughly mixed.
  4. Add in salt, pepper and truffle oil. Cook over medium heat for 10 minutes.
  5. Meanwhile, steam lobster tails for 8 minutes. Chop and add to sauce.
  6. Serve over the pasta.
  7. For the thyme pasta
  8. In your KitchenAid mix together all ingredients.
  9. Knead the dough in your machine for 10 minutes.
  10. Use the pasta attachments to make the noodles.
  11. Allow noodles to dry on a pasta drying rack for 30 minutes.
  12. Cook for 2-3 minutes in salted water.
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