Yes, yes...more lobster. What can I say? I'm thrilled to be back in the land of proper seafood! Not to say I didn't love the crawfish, crab and shrimp of the south, but it's damn near impossible to get a good lobster down there!
Now, this is a very basic lobster Alfredo recipe that I've been using for years, which works for me because I want the lobster to be the main event. Some people add chicken and tons of spices, and that's great, but I want to taste LOBSTER, not spices (and certainly not chicken...I can have that any day of the week!)
If you're pressed for time (though this really doesn't take that much) or you just prefer a store bought Alfredo sauce, then you can absolutely use that here. Just cook the pasta as directed, saute the lobster meat in the butter, then add the jar of Alfredo to the pan. Stir until heated through then pour over the cooked linguini.
This is an absolute favorite of mine. I'm trying to pace myself on how often I make it so I don't get burnt out on it. I'm just so friggin excited to be able to buy lobster meat again!!
Source: Adapted from Cooks.com
1/2 lb fresh lobster meat
4 oz grated Parmesan cheese
2 cups heavy cream
Salt and pepper
1 lb linguine
3 oz melted butter
1. Cook linguine according to package directions. Drain.
2. Meanwhile, saute the lobster meat in the butter in a large skillet for 3 minutes.
3. Pour in the cream and add seasonings and cheese. Continue to heat until sauce just begins to bubble.
4. Add cooked linguine to the skillet and stir for 1 minute, until the sauce begins to thicken and the pasta and lobster sauce are thoroughly mixed. Serve immediately.
***Crab meat can be substituted for the lobster***