LOBSTER PASTA WITH WHITE WINE SAUCE RECIPES

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LOBSTER LINGUINE WITH WHITE WINE SAUCE RECIPE BY NICOLE ...



Lobster Linguine With White Wine Sauce Recipe by Nicole ... image

Cooking with lobster garners tons of bragging rights and maybe even a few Facebook status updates. It’s not just that they are a hot commodity or that any dish is made better by them, it’s that you so rarely hear of home cooks getting to play around with those delicious-when-dunked-in-butter creatures.So when it came time to drum up a lobster recipe, I didn’t waver at all. Fresh lobster goes perfectly with a steaming plate of buttery, white wine-y, herby linguine. I was pretty excited to make this at home as it’s something I’d savor in a restaurant. It’s not a particularly difficult recipe, you just have to pay close attention to the timing of everything. Click here for more lobster recipes. 

Total Time 34 minutes59S

Yield 2

Number Of Ingredients 11

6 tablespoon butter, room temperature and cut into small pads
olive oil
2 shallots, chopped
juice of 1 lemon
1/2 dry white wine
2 thyme
salt, to taste
pepper, to taste
1 cup dry linguine
1 1/4 pound cooked lobster, meat removed from the shell
parmesan cheese for garnish

Steps:

  • Put an ounce of butter into a medium-sized sauté pan with a drizzle of olive oil over medium heat. Add the shallots and cook until translucent, about 3-4 minutes. Then, add the lemon juice and white wine, stirring everything together. Add the thyme, salt, and pepper and stir slowly again. Then, add the rest of the butter slowly, letting each piece melt into the sauce completely. Turn the heat down slightly and let the sauce reduce.
  • Meanwhile, bring a pot of salted water to a boil. Cook the linguine for 7–11 minutes, until al dente. Strain the linguine and add immediately to the white wine sauce, followed quickly by the cooked lobster meat. Stir everything together, making sure it’s all coated and incorporated. Plate immediately and garnish with Parmesan cheese.

Nutrition Facts : ServingSize 1 serving, Calories 1010 calories, SugarContent 9 g, FatContent 47 g, CarbohydrateContent 59 g, CholesterolContent 452 mg, FiberContent 5 g, ProteinContent 56 g, SaturatedFatContent 24 g, SodiumContent 1554 mg, TransFatContent 1 g

FETTUCCINE & LOBSTER & SHRIMP IN A SHALLOT & WINE SAUCE RECIPE



Fettuccine & Lobster & Shrimp in a Shallot & Wine Sauce Recipe image

Make an elegant seafood main dish by combining steamed lobster and shrimp with a light wine sauce and serving over cooked pasta. 

Provided by MyRecipes

Yield 6 servings

Number Of Ingredients 14

3 (8- to 10-ounce) lobster tails, steamed
6 cups water
1?½ pounds medium shrimp
½ cup unsalted butter
4 large shallots, diced
1?½ cups dry white wine
¼ cup fresh lemon juice
¼ cup minced Italian parsley
3 tablespoons minced arugula
¼ teaspoon fine sea salt
½ teaspoon freshly ground pepper
16 ounces uncooked fettuccine
Lemon slices
Garnish: one steamed lobster

Steps:

  • Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.
  • Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
  • Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; sauté until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.
  • Add lobster and shrimp to shallot mixture; cook over low heat until seafood is hot, stirring often.
  • Cook pasta according to package directions; drain. Add hot cooked pasta to seafood mixture; toss well. Serve with lemon slices. Garnish, if desired.

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Calories 313 calories per serving
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  • Bring a large pot of water to the boil and boil the lobster for 10 minutes. Remove and leave until cool enough to handle. Preheat the grill to the highest setting.

    Once the lobster is cool enough to handle, remove the claws and place on a board. Bash with a rolling pin to break the shell and remove the meat. Place the meat in a bowl.

    Lay the lobster body on a board, back side up, and cut it in half along its length using a sharp knife. Make the first cut through the middle of the head. Lay out the halves and remove the meat from the body and tail. Discard the bits from the head.

    Clean out the shells, then cut the meat into chunks and place them back into the cleaned shells. Place the halves on a heavy-based small baking tray.

    To make the white wine sauce, melt the butter in a small frying pan over a low heat and add the shallots. Cover and cook for 7 minutes until soft. Add the stock, white wine and single cream and bring to a boil. Simmer until it has reached a light sauce consistency. Add the Dijon, parsley and half the parmesan. Season with pepper.

    Spoon the sauce over the lobster halves, then top each half with the remaining parmesan. Grill for 2-3 minutes, until the parmesan has melted and coloured lightly. Serve with lemon wedges.

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