Lobster Linguine Recipe
Linguine tossed with fresh lobster and garlic cream sauce
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Ingredients
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Pasta
Lobster
Garlic Cream Sauce
Method
Cooking the Pasta
- 1
Boil the Linguine
In a large pot, bring water to a rolling boil. Add 1 tablespoon of salt and then the linguine. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the linguine and set aside.
Preparing the Lobster
- 2
Prepare the Lobster Meat
If using a whole lobster, cook it in boiling water for 12-15 minutes or until fully cooked. Remove the meat from the shell and chop it into bite-sized pieces. Set aside, keeping the shell for flavoring the sauce.
Making the Garlic Cream Sauce
- 3
Sauté the Garlic
In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- 4
Create the Cream Sauce
Slowly add 1 cup of heavy cream to the skillet, stirring constantly. Add the lobster shell to the sauce for added flavor. Allow the cream to simmer for about 5 minutes.
- 5
Finish the Sauce
Remove the lobster shell and stir in 1 cup of grated Parmesan cheese until melted. Season with 1 teaspoon of black pepper and stir in the chopped parsley.
Combining the Dish
- 6
- 7
Serve
Serve the lobster linguine hot, garnished with additional parsley and grated Parmesan cheese if desired.
