Ingredients
Scale
- 8 ounces linguine
- 2 tablespoons olive oil
- 2 shallots, minced
- 2 cups heavy cream
- 1 cup champagne
- 1 pound cooked lobster meat, chopped
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Cook linguine according to package instructions until al dente; drain.
- In a large skillet, heat olive oil over medium heat. Add minced shallots and sauté until translucent.
- Pour in champagne and let it simmer for a few minutes.
- Add heavy cream and bring to a gentle simmer. Allow to thicken slightly.
- Fold in the cooked lobster meat and season with salt and black pepper.
- Combine the cooked linguine with the sauce and toss to coat.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use a dry champagne.
- Ensure the lobster meat is fully cooked before adding it to the sauce.
- This dish pairs well with a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 510mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg