Lobster linguine
Luxurious and succulent, linguine with lobster is the perfect dish to cook for a date night at home, or for a special Friday night meal to start the weekend off in style
Ingredients
- Lobster tail: 2. cooked
- Garlic clove: 1
- Linguine: 3.5 oz
- Butter: 3.2 oz
- Mascarpone: 1.5 oz
- Lemon: 1. zested and juiced
- Basil: to garnish
Instructions
- 1
Remove the lobster meat from the tails,and roughly chop. Peel and chop the garlic clove.
- 2
In a large saucepan,cook the linguine in salted boiling water over a medium heat for around 10 minutes,until al dente. Drain and set aside and reserve a small amount of pasta water.
- 3
In a frying pan,sauté the lobster in butter over a medium heat for around 4 minutes. Whilst the lobster is cooking,add the mascarpone to a mixing bowl with the lemon zest,half the lemon juice,and a splash of the pasta cooking water.
- 4
Add the pasta and mascarpone mix to the lobster in the pan and toss to combine. Divide between two bowls and garnish with fresh basil to serve.
Cook it from the original
This recipe comes from finedininglovers.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.co.uk