Lobsters are invertebrates and have a hard protective exoskeleton.Lobster Linguini
This delicious, easily-prepared lobster entree has an unforgettable flavour.
- 1 tbsp (15 mL) butter
- ‘12 oz (375 g) lobster meat
- 2/3 cup (150 mL) chopped tomatoes
- 4 tbsp (60 mL) creamed horseradish
- ¼ cup (60 mL) dry white wine
- 3 cups (750 mL) heavy cream (35% M.F.)
- ¼ cup (60 mL) chopped green onions
- salt and pepper to taste
- 1 lb (450 g) fresh linguini pasta
Heat butter in a heavy skillet on medium-high; sauté lobster, tomatoes and horseradish until tomatoes are softened. Remove lobster and tomatoes with a slotted spoon and reserve.
Deglaze skillet with wine. Add cream, bring to a boil and reduce to a slightly-thickened sauce consistency. Add green onions, reserved lobster and tomatoes; season with salt and pepper.
In a large pot of boiling salted water, cook pasta until a/ dente (tender yet firm). Drain pasta and serve on warmed plates topped with lobster cream sauce.
Serves 4-6.
