Butter Poached Lobster With Linguine

Name: Butter Poached Lobster With Linguine
Ingredients: ¼ cup land o’ lakes european style butter; 1 tablespoon leek, finely chopped; ½ cup chicken stock, low sodium or unsalted; 2 tablespoon pernod liqueur*; 8 ounce lobster meat, cut into two-inch pieces; ¼ cup land o’ lakes heavy whipping cream; salt, to taste; 6 ounce linguine pasta, cooked al dente, drain, do not rinse; chopped fresh parsley, if desired

Land O'Lakes|July 1, 2015 9:38 am EST

3.7 (3 ratings)

Print

If you’re looking for a recipe that screams indulgence than look no further. You have a buttery lobster made with Land O’ Lakes butter and al-dente pasta — it does not get better than that.

Servings

4

Ingredients

¼ cup land o’ lakes european style butter
1 tablespoon leek, finely chopped
½ cup chicken stock, low sodium or unsalted
2 tablespoon pernod liqueur*
8 ounce lobster meat, cut into two-inch pieces**
¼ cup land o’ lakes heavy whipping cream
salt, to taste
6 ounce linguine pasta, cooked al dente, drain, do not rinse
chopped fresh parsley, if desired

Directions

Melt butter in 10-inch skillet over medium heat until sizzling. Add leek and cook for 1 minute. Add chicken stock and Pernod then cook for 1 minute or until it starts bubbling around the edges. Add lobster pieces and cook for 3-4 minutes or until lobster turns pink. Remove lobster from sauce; cover to keep warm.
Continue cooking sauce for 4-5 minutes until sauce is reduced to about ¾ cup. Stir in whipping cream and salt. Add pasta; toss lightly to coat. Cook for 1-2 minutes or until sauce has thickened. Place pasta onto serving dish; top with lobster. Sprinkle with parsley, if desired. Serve immediately.