Ingredients with Measurements:
- 1 pound linguine
- 2 lobsters, cooked and meat removed
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
- Colander
- Kitchen shears or lobster cracker
Step-by-step instructions:
1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, melt butter over medium heat. Add flour and whisk until smooth.
3. Gradually add milk and heavy cream, whisking constantly to prevent lumps from forming.
4. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add Parmesan cheese and stir until melted and well combined.
6. Add lobster meat and parsley to the sauce and stir to combine.
7. Season with salt and pepper to taste.
8. Serve the lobster sauce over the cooked linguine.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
5. Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 720
- Fat: 27g
- Carbohydrates: 78g
- Protein: 39g
Substitutions for ingredients:
- Linguine can be substituted with any type of pasta.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped garlic and red pepper flakes for a spicy kick.
- Substitute lobster with shrimp or crab meat.
- Add chopped tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be careful not to overcook the lobster meat, as it can become tough and rubbery.
- Reserve some of the pasta water to thin out the sauce if it becomes too thick.
- Garnish with additional chopped parsley and grated Parmesan cheese for added flavor and presentation.
Storage instructions:
- Store leftover lobster sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lobster sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the lobster sauce over a bed of linguine, garnished with chopped parsley and grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce becomes too thick, add some of the reserved pasta water to thin it out.
Food safety advice:
- Make sure the lobster is fully cooked before removing the meat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Lobster sauce with linguine is a classic Italian-American dish that originated in New York City in the early 20th century.
Flavor profiles:
- Creamy, rich, and savory.
Serving suggestions:
- Serve with a glass of white wine, such as Chardonnay or Pinot Grigio.
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Region: Italian