Lobster Linguine in Champagne Cream Sauce
Indulge in a perfect marriage of flavors with this Lobster Linguine in Champagne Cream Sauce, where the delicate sweetness of fresh lobster melds beautifully with a creamy, tangy sauce enhanced by bubbly champagne.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Seafood
- Diet: None
Ingredients
Scale
- 8 ounces linguine
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup champagne
- 1 cup heavy cream
- 1 pound lobster meat, cooked and chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- Sauté shallot and garlic in olive oil over medium heat until soft and fragrant, about 2-3 minutes.
- Pour in the champagne and bring to a simmer. Cook for about 5 minutes to deepen the flavors.
- Stir in the heavy cream and allow the sauce to thicken slightly.
- Add the cooked lobster meat and linguine to the skillet, tossing gently to combine.
- Season with salt and pepper, and garnish with fresh parsley before serving.
Notes
For extra flair, consider adding a pinch of red pepper flakes for heat or a squeeze of lemon juice for brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 1g
- Sodium: 540mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 0mg