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.