Brown Butter Lobster Linguini
Steamed lobster tossed with fettuccini, tomatoes, and basil, in a brown butter sauce.
Equipment
- very large stock pot, or two smaller pots
Ingredients
- 4 one pound lobsters
- 12 ounces linguini
- 6 tbsp. butter
- 2 tbsp. minced garlic
- 2 cups halved cherry tomatoes
- ¼ tsp red pepper flakes
- ¼ tsp. kosher salt
- ¼ cup chopped basil
- 1 cup finely grated Parmesan cheese
Instructions
- Bring 2 inches of water to a boil, in a very large pot.
- Add the lobsters, and hold down the lid to kill the lobsters quickly. Steam them for 12 minutes.
- Remove the lobster meat from the shells and chop it into one-inch pieces. Cover the lobster to keep it warm.
- Bring a large pot of water to a boil, for the pasta. Cook the pasta until al dente and then drain well.
- As the pasta cooks, melt the butter in a large skillet, and cook it on low heat until it turns light brown. Add the garlic and cook it for another minute.
- Cook for a minute, and then add the tomatoes, red pepper flakes, salt, lobster, and cheese.
- Cook for another minute, and then add the drained pasta. Toss everything together. Put in a serving bowl and top with the basil.
Nutrition
Calories: 375kcal
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