linguine all'aragosta fresco (lobster linguine)

linguine all'aragosta fresco (lobster linguine)
  • 2 (5 ounce) uncooked lobster tails
  • 1/4 cup unsalted butter, cubed
  • 3 scallions, white parts only, minced
  • 1 1/2 tablespoons minced garlic
  • 8 Roma tomatoes, crushed (concasse)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried basil
  • 1 cup Chablis wine
  • 1 (16 ounce) package linguine pasta
  • 1/4 cup light cream
  • 1 scallion, green part only, thinly sliced
  • 1 pinch sea salt and ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese (optional)


  1. 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.
  2. 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.
  3. 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.
  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.

08/02/2019
linguine all'aragosta fresco (lobster linguine), recipe PT15M PT1H 5 455 calories

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