Ingredients
- 1 1/4 lb. lobster meat
- 1/3 box linguine pasta
- 1 cup seafood stock
- 1/2 cup pasta water
- 1/2 cup white wine
- 1 tbsp. shallot
- 3 each garlic cloves
- 2 tbsp. lemon juice
- 1 tbsp. fresh parsley
- 1 tbsp. fresh dill
- 2 tbsp. heavy cream
- 1 tbsp. butter
- 2 tsp. olive oil
- 1 bag baby spinach
- 1/8 tsp. crushed red pepper flakes
- 1 tsp. lemon juice
- 1 each salt and black pepper
Recipe Description
This spectacular pasta meal is actually what I like to call a left-over make-over meal. Using the lobster meat from lobsters we cooked on Father’s Day, I created this scrumptious pasta dish.
What I love about the dish first and foremost is that you actually taste every component in the dish from the lobster and pasta (which soaks up the flavors) to the tang of the lemon, the slight heat from the red pepper flakes, a mild garlic flavor and in the background the spinach shines through with its’ own great flavor.
It’s an easy to follow recipe and I made it from start to finish in about an hour. You could serve this as a main meal, or if you choose make it an appetizer for a “tasting meal” type dinner party. Guests will love it.
The serving size is four for a main meal, more for an appetizer tasting.
