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🍝 Linguine with Lobster Cream

782 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine
• Salt
• 3 sprigs Basil
• 2 cloves Garlic
• 1 red Chili pepper
• 500 g cooked Lobster meat (deveined)
• 2 tbsp Olive oil
• 100 ml dry White wine
• 250 ml Heavy cream (at least 30% fat content)
• Pepper (from the mill)
• 75 g fresh grated Parmesan

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the linguine in this salted water until al dente (firm to the bite).
3. 3. Wash the basil leaves under running water.
4. 4. Shake the basil dry and pluck the leaves off the stems.
5. 5. Peel the garlic cloves from their skin.
6. 6. Finely chop the garlic.
7. 7. Wash the chili pepper.
8. 8. Cut the chili in half lengthwise.
9. 9. Remove the seeds from the chili.
10. 10. Finely chop the chili as well.
11. 11. Break the lobster meat into small, bite-sized pieces.
12. 12. Pour the oil into a large frying pan.
13. 13. Heat the oil over medium heat.
14. 14. Add the chopped garlic and chili to the pan.
15. 15. Sauté the vegetables briefly until fragrant.
16. 16. Add the lobster pieces to the pan.
17. 17. Sauté the lobster meat briefly.
18. 18. Deglaze the mixture with the white wine.
19. 19. Pour the cream into the pan.
20. 20. Season the sauce with salt and pepper.
21. 21. Let the sauce simmer gently over medium heat until it thickens slightly.
22. 22. Drain the cooked pasta.
23. 23. Let the pasta drain well.
24. 24. Add the pasta directly to the pan with the sauce.
25. 25. Toss everything well to coat the pasta with the sauce.
26. 26. Warm the serving plates.
27. 27. Plate the pasta on the warmed plates.
28. 28. Garnish the dish with the fresh basil leaves.
29. 29. Grate fresh Parmesan cheese over the pasta.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 782
• Protein: 40 g · Fett/Fat: 34 g · Carbs: 74 g