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[trg_recipe recipe_title_tag=”h1″ template=”recipe” imgsize=”medium_large” img_alt=”Lobster Linguine” summary=”This decadent and creamy linguine is only made better by topping it with warm Canadian lobster. It’s quick to make and well-deserving of a chef’s kiss.” other_notes=”Chef’s note:
Fennel has such a distinct flavour, we suggest adding at your own discretion.” recipe_cuisine=”” recipe_category=”” prep_time=”” cook_time=”” ing_heading=”Ingredients” ingredients=”%5B%7B%22list%22%3A%222%20packages%5CtRaw%20Frozen%20Lobster%20Claw%20and%20Knuckle%20meat%2C%20by%20Clearwater%5Cn2%20Tbsp%20%20%20%20%20%20%20%20%20%20%5CtGarlic%2C%20chopped%5Cn1%5CtShallot%2C%20minced%5Cn1%20Tbsp%5CtParsley%2C%20chopped%5Cn1%2F2%20Cup%5CtWhite%20wine%5Cn2%20Tbsp%5CtOlive%20Oil%5Cn2%20Tbsp%5CtButter%5Cn1%2F2%20Cup%5CtHeavy%20Cream%20(35%25)%5Cn1%20%20%5CtLemon%5CnSea%20Salt%20and%20Pepper%20to%20taste%5Cn8%5CtFennel%20seeds*%5CnLinguine%20pasta%2C%20cooked%20according%20to%20package%20instructions%2C%20tossed%20with%20olive%20oil%20and%20reserved%20warm%22%7D%5D” extra_notes=”” suitable_for_diet=”” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_date=”true” hide_author=”true” hide_nutrition=”true” social_buttons=””][trg_recipe_method]

In a sauté pan over medium high heat cook garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to color. Add lobster meat and wine, cover for 3-4 minutes allowing to steam. Stir and remove meat, keeping warm.

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In the same pan, add cream and simmer for a few minutes until slightly thick. Add the lobster meat back in with the sauce and add in parsley. Adjust seasoning.

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Divide pasta among 4 plates and top with lobster sauce. Garnish with a twist of lemon. Serve with salad & crusty bread.

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Recipe courtesy of Clearwater.