This Buttery Lobster with Linguini recipe, courtesy of The Savory Grape in East Greenwich, Rhode Island, is easily prepared decadence. Ingredients are simple, lush and local. Preparation time is minimal and a joy with a glass of Pinot Gris. Chunks of lobster tail crown a serving of kitchen made pasta, warm yellow butter slides everywhere, complementing such bright green parsley. Don’t spare the legs; there’s sweet meat in each and once cooked, will sit perfectly alongside body and claws. Our best advice? Close your eyes and add the butter.
WINE PAIRINGS:
Cave de Turskheim Pinot Gris. Enjoy this delicious Pinot Gris from Alsace, France with this buttery lobster dish. The roundness, creamy texture and medium rich fruit flavors of the wine dovetail well with the richness of the lobster! Purchase here.
Bring a large pot with 2 cups of water to a boil. Add one shell of the lobsters and let it boil for 15 minutes. Then shut it off and let it rest for another 15 minutes. Add salt and pepper to taste.
In a large saucepan, over low heat, melt 2 sticks of butter and add the cream along with the zest of lemon and garlic. After the butter is melted completely and the mix is started to bubble gently, move gently with a rubber spatula being very careful to never get the heat to a point where it can burn the butter or cream.
Add the lobster and move the chunks around in the butter and cream, gently, coating them with the butter, cream, lemon zest and garlic mixture.
In a separate, large pot, boil a gallon of water. Add a tablespoon of salt and then the pasta. Cook to al dente and drain.
Then add to the lobster swimming in butter, cream, lemon zest and garlic along with half of the freshly chopped parsley. Stir gently to coat all of the pasta with the butter, cream, lemon zest, garlic and parsley and lobster.
Serve on a plate or bowl and use the remaining parsley to top the dish. Add salt and pepper to taste.
Ingredients
Directions
Bring a large pot with 2 cups of water to a boil. Add one shell of the lobsters and let it boil for 15 minutes. Then shut it off and let it rest for another 15 minutes. Add salt and pepper to taste.
In a large saucepan, over low heat, melt 2 sticks of butter and add the cream along with the zest of lemon and garlic. After the butter is melted completely and the mix is started to bubble gently, move gently with a rubber spatula being very careful to never get the heat to a point where it can burn the butter or cream.
Add the lobster and move the chunks around in the butter and cream, gently, coating them with the butter, cream, lemon zest and garlic mixture.
In a separate, large pot, boil a gallon of water. Add a tablespoon of salt and then the pasta. Cook to al dente and drain.
Then add to the lobster swimming in butter, cream, lemon zest and garlic along with half of the freshly chopped parsley. Stir gently to coat all of the pasta with the butter, cream, lemon zest, garlic and parsley and lobster.
Serve on a plate or bowl and use the remaining parsley to top the dish. Add salt and pepper to taste.
