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.