Teresa's Recipes
Buttery Lobster Linguine
Indulge in the elegance of Buttery Lobster Linguine, a dish that embodies the essence of coastal dining. This luxurious pasta is adorned with tender, succulent lobster meat, sautéed to perfection in rich butter, garlic, and a splash of white wine, all served over a delicate bed of linguine. A sprinkle of fresh parsley and a generous grating of Parmesan cheese elevate this dish, making it a perfect centerpiece for a romantic dinner or special occasion. Historically, lobster has been a delicacy enjoyed by the elite, and this dish pays homage to that tradition, bringing a taste of the sea to your table.
Ingredients
- 2, cooked and meat removed Lobster tails
- 8 ounces Linguine
- 4 tablespoons Unsalted butter
- 4 cloves, minced Garlic
- 1/2 cup White wine
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh parsley
- 1/2 cup, grated Parmesan cheese
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 650
- Fat: 30g
- Carbs: 60g
- Protein: 40g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Begin by boiling the lobster tails in a large pot of salted water until they turn bright red and are cooked through, about 8-10 minutes. Remove the tails from the water and let them cool slightly before extracting the meat.
- While the lobster cools, cook the linguine according to package instructions until al dente. Drain and set aside, ensuring to reserve a cup of pasta water.
- In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Pour in the white wine, stirring to combine. Allow it to simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
- Remove the lobster meat from the tails and cut it into bite-sized pieces. Add the lobster to the skillet, cooking until just heated through, about 2-3 minutes.
- Add the cooked linguine to the skillet, tossing gently to combine with the lobster and butter sauce. If the pasta seems dry, add a splash of the reserved pasta water to achieve your desired consistency.
- Season the dish with salt and black pepper to taste. Remove from heat.
- Serve the lobster linguine hot, garnished with chopped parsley and a generous sprinkle of grated Parmesan cheese.
Tips
- For an extra flavor boost, consider adding a pinch of red pepper flakes when sautéing the garlic.
- If you prefer a creamier sauce, stir in a splash of heavy cream just before adding the linguine.