Lemon Basil Lobster Linguini
Steamed lobster tossed with linguini, asparagus, peas, and basil, in a lemon garlic butter 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. butter
- 3 cloves minced garlic
- 1 cup thawed frozen peas
- 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.
- Bring a large pot of water to a boil, for the pasta. Cook the linguini until al dente. 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, melt the butter in a large skillet, and add the garlic, on low heat.
- Cook for a minute, and then add the peas, 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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