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