Lemon Asparagus Lobster Linguini
Steamed lobster tossed with linguini and asparagus in a lemon basil sauce.
Equipment
- very large stock pot, or two smaller pots
Ingredients
- 4 one pound lobsters
- 1 bunch of asparagus, trimmed and cut in three inch pieces
- 12 ounces linguini
- 6 tbsp. extra virgin olive oil
- 1 cup minced onion
- 3 cloves minced garlic
- ½ cup white wine
- 2 tbsp. minced parsley
- ¼ tsp red pepper flakes
- ¼ tsp. kosher salt
- ¼ cup chopped basil
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- ½ cup grated Parmesan
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 to keep it warm.
- Bring a large pot of water to a boil, for the pasta. Add three tablespoons of kosher salt to the boiling water. Cook the linguini until al dente according to the package directions. Also, cook the asparagus: Bring an inch of water to a boil in a three-quart saucepan. Add the asparagus and simmer for 6 minutes. Drain both the linguini and asparagus and set aside.
- As the pasta cooks, heat the oil in a large skillet, and add the onion and garlic, on low heat.
- Cook for five minutes, and then add the wine, and cook for five minutes or until reduced by half. Add the parsley, asparagus, red pepper flakes, and lobster.
- Cook for another minute, and then add the drained pasta and lemon juice. Take the pan off the heat and toss everything together. Put in a serving bowl and top with the basil, lemon zest and cheese. Serve with lemon wedges.
Nutrition
Calories: 350kcal
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