Buttered Lobster Pasta
A luxurious dish combining tender lobster, creamy butter sauce, and linguine pasta, perfect for special occasions or cozy dinners.
Ingredients
Pasta and Lobster
- 8 oz linguine pasta Cook according to package instructions.
- 2 pieces lobsters, cooked and meat removed Lobster meat should be cut into bite-sized pieces.
Sauce Ingredients
- 4 tbsp unsalted butter Melt in skillet.
- 2 cloves garlic, minced Sauté until fragrant.
- ½ cup heavy cream Use for a rich sauce.
- ¼ cup white wine Adds depth of flavor.
- Salt to taste Be cautious as seafood can be salty.
- Black pepper to taste Adjust according to preference.
Garnish
- 1 tbsp fresh parsley, chopped For garnish before serving.
Instructions
Preparation
- Cook the linguine pasta according to package instructions, then drain and set aside.
- Prepare the lobster meat by cooking it beforehand and cutting into bite-sized pieces.
Cooking
- In a large skillet, melt the unsalted butter over medium heat until foaming.
- Add the minced garlic and sauté until fragrant, about 1 minute. Avoid browning the garlic.
- Pour in the white wine, allowing it to simmer for 2-3 minutes.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the prepared lobster meat, stirring to combine, and cook for another 2 minutes.
- Toss in the cooked linguine, mixing thoroughly to coat the pasta with the sauce.
- Season with salt and black pepper to taste.
Serving
- Serve hot, garnished with chopped parsley.
Notes
Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to two months. Reheat gently on the stovetop with a splash of cream.