Linguine all'Aragosta Fresco (Lobster Linguine)

This is my version of spaghetti lobster. It can be served as an appetizer or entree. Marinated chicken, shrimp, scallops, etc. can be used in place of lobster to make the meal more affordable to people on a budget. Using Holland House® cooking wine as a substitute also works surprisingly well.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 9 mins
• Total Time: 1 hr 24 mins
• Calories: 695 Calories

Ingredients

• ¼ cup light cream
• ¼ cup unsalted butter, cubed
• 1 tablespoon chili powder
• 1 (16 ounce) package linguine pasta
• 1 ½ teaspoons dried basil
• 1 ½ tablespoons minced garlic
• 2 tablespoons grated Parmesan cheese (Optional)
• 1 pinch sea salt and ground black pepper to taste
• 2 (5 ounce) uncooked lobster tails
• 3 scallions, white parts only, minced
• 8 Roma tomatoes, crushed (concasse)
• 1 cup Chablis wine
• 1 scallion, green part only, thinly sliced

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

Step 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover; bring the water to a boil over high heat. Add lobster tails, replace cover, and steam until no longer translucent in the center, about 10 minutes. Remove meat from shell and cut into bite-size pieces.

Step 3

Melt the butter in a large skillet over medium heat. Add scallion whites and garlic; cook and stir until aromatic, 1 to 2 minutes. Add tomatoes, chili powder, and basil. Cook until tomatoes have softened slightly, 2 to 3 minutes. Add wine; reduce heat to medium-low. Cook the sauce, uncovered, stirring occasionally, until wine has evaporated, about 30 minutes.

Step 4

Reduce heat under sauce. Add lobster, cream, and scallion greens; cook until thickened to your desired consistency, 5 to 10 minutes. Season with sea salt and pepper. Add pasta in batches, tossing thoroughly to coat after each addition. Sprinkle Parmesan cheese on top.