Lobster Linguine

Lobster Linguine

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

  • 16 oz Cooked Atlantic Lobster Meat, thawed and chopped
  • 12 oz linguine pasta
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste
  • Lemon wedges, for serving

Instructions:

Cook the Pasta:

  • Bring a large pot of water to a rolling boil.
  • Add a generous pinch of salt to the boiling water to enhance the pasta's flavour.
  • Add the linguine and cook according to package instructions until al dente, typically 8-10 minutes.
  • Reserve 1 cup of the pasta water, then drain the linguine and set aside.

Prepare the Lobster Sauce:

  • In a large skillet, melt the butter with the olive oil over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.

Add the Wine:

  • Pour in the dry white wine and let it simmer for 3-4 minutes, stirring occasionally, until it reduces by half, intensifying the sauce's flavour.

Create the Creamy Sauce:

  • Reduce the heat to low and stir in the heavy cream, allowing it to gently simmer for about 2 minutes.
  • Gradually add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
  • If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.

Combine with Lobster and Pasta:

  • Gently fold in the Cooked Atlantic Lobster Meat, ensuring it's well-coated with the sauce.
  • Add the drained linguine to the skillet and toss to combine, making sure the pasta is evenly coated with the creamy lobster sauce.
  • Season with salt and pepper to taste.

Serve:

  • Divide the lobster linguine among serving plates.
  • Garnish with fresh parsley and serve with lemon wedges on the side for a bright, fresh twist.
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