Laugharne Lobster Linguine

Indulge in the flavors of Carmarthenshire with this delectable Laugharne Lobster Linguine recipe. This dish combines the richness of lobster with the simplicity of linguine, creating a delightful fusion of land and sea.

Laugharne Lobster Linguine

Ingredients

  • 1 lb lobster meat, cooked and chopped
  • 12 oz linguine
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/4 cup white wine
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Boil linguine according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  3. Pour in the white wine and let it simmer for 2 minutes.
  4. Add the lobster meat and cherry tomatoes, stirring gently until heated through.
  5. Toss in the cooked linguine and fresh parsley, mixing well to combine.
  6. Season with salt and pepper to taste.
  7. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
40g
Fat
20g

Supplies

Large skillet Pot for boiling pasta

Tools

Pasta strainer Cooking tongs

Serving suggestions

Serve the Laugharne Lobster Linguine with a side of crusty bread and a crisp white wine for a complete dining experience.

Tips & tricks

For the best flavor, use fresh lobster meat and high-quality linguine for this dish.

Cost

$40