Description
Buttered Lobster Pasta is a luxurious and flavorful dish combining tender lobster meat with a rich, creamy butter sauce, tossed with perfectly cooked linguine pasta. This elegant yet simple recipe is perfect for a special dinner, offering a luscious blend of garlic, white wine, and cream that complements the sweetness of lobster.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
Lobster and Sauce
- 2 lobsters, cooked and meat removed
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup white wine
- Salt to taste
- Black pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Cook Pasta: Cook the linguine pasta according to package instructions until al dente. Drain well and set aside to keep warm.
- Melt Butter: In a large skillet over medium heat, melt the unsalted butter until fully melted and starting to foam.
- Sauté Garlic: Add the minced garlic to the skillet and sauté until fragrant, about 1 minute, ensuring it does not brown.
- Simmer with Wine: Pour in the white wine and let it simmer gently for 2-3 minutes to reduce slightly and concentrate the flavors.
- Add Cream: Stir in the heavy cream, bringing the mixture to a gentle simmer while stirring occasionally to combine.
- Cook Lobster Meat: Add the pre-cooked lobster meat to the skillet and cook for about 2 minutes to warm through and allow it to absorb some of the sauce flavors.
- Combine Pasta and Sauce: Toss the cooked linguine pasta into the skillet with the lobster and sauce, ensuring the pasta is evenly coated in the rich butter and cream sauce.
- Season: Season the dish with salt and freshly ground black pepper to taste, mixing well to incorporate seasoning evenly.
- Serve: Serve the buttered lobster pasta hot, garnished generously with freshly chopped parsley for a fresh, bright finish.
Notes
- Use fresh lobsters if possible for the best flavor, but pre-cooked lobster meat works well too.
- Ensure not to overcook the garlic to avoid bitterness.
- White wine can be substituted with seafood broth if preferred.
- The sauce can be enriched with a squeeze of lemon juice for added brightness.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
