Servings: 2 servings
Ingredients
- 1 tbsp olive oil
- 2-3 tbsp unsalted butter
- 1/2 cup dry white wine
- 1 cup chicken or lobster broth
- 2 medium shallots, chopped
- 4-5 cloves garlic, chopped
- 1 pint grape tomatoes, halved
- 12-15 leaves fresh basil, rolled and cut into ribbons
- 1 tsp lemon zest
- 3 1 1/8 lb cooked lobsters or 3/4 cup lobster meat
- 1/2 tsp crushed red pepper flakes, more or less to taste
- freshly ground black pepper
- salt to taste, depending on broth used
- 3/4 lb linguine
Instructions
- Remove lobster meat from cooked lobsters over a bowl, reserve any liquid you may have gotten. Cut into bite sized pieces. Set aside.
- Begin to heat pasta water. You are going to want the pasta to be ready when your lobster is finished.
- Add butter and olive oil in saute pan. You can use all butter and more of it if you prefer!
- When heated, add garlic and shallots and saute several minutes. Add white wine, once it begins to bubble add halved tomatoes, lemon zest, crushed red pepper.
- When shallots are translucent, add reserved lobster liquid and chicken broth.
- When tomatoes have become just slightly cooked, add ribboned basil leaves.
- Next add lobster meat. Do not allow lobster meat to boil, keep in pan just till it is warmed through. Taste and season with freshly ground black pepper and salt. Adjust crushed red pepper to taste. Serve over linguine.
Tried this recipe?Let us know how it was!
You don’t mention when to add the wine. I assume it’s with the tomatoes.
Thank you! It’s never easy writing your own recipe down! It’s been revised!
Question: Knowing that lobster meat & sometimes pasta can get overdone, How well do you think this dish would hold up for “leftovers” serving the next day? Particularly when people make more servings than just 2…
I think as long as you cook the pasta al dente and truly only warm the lobster initially, it should be good for a quick warm up as leftovers. I’ve also been known to eat cold pasta!
yummy pasta recipe – thank you!
here is my recipe for lobster chowder, using the leftovers from a Maine lobster-bake:
LOBSTER CHOWDER
Lobster meat removed from shell, intestine & green tomalley removed and unrinsed-
meat chunked into hearty, 1” pieces
Russet potatoes, peeled and chunked into 1-2” pieces (leftover smoky potatoes from a
lobster bake are great)
Vidalia sweet onions, chopped into 1” pieces (leftover baked onions are even better)
Whole (NOT creamed) corn, frozen in a bag (NOT canned) (again, leftover baked corn
off the cob is even yummier)
Celery, chopped into ½” pieces (optional)
Thick sliced bacon, baked at 425’ for 25 minutes or so, and then chunked into 1-2”
pieces (save the grease to sauté the veggies in)
Instant potato flakes (for thickening the chowder)
Whole milk and half & half (about equal parts) and/or some heavy cream
Dry sherry (NOT cooking sherry)
Butter
Pepper & salt
Monterrey jack cheese, grated (optional)
Parsley (optional)
Bake the bacon strips on a rack over a foil-lined pan (with sides to catch the drippings) …. drain on paper towels, chop into 1” chunks & set aside, reserving grease …
Using some of the bacon grease, sauté the onions (& celery) until they are translucent … add a splash of sherry & stir until it evaporates … remove onions/celery from pan …
Add butter to pan & sauté whole kernel corn for a minute …. Remove corn from pan….
(Omit this next step if using already-roasted, leftover potatoes from the lobster bake) … toss the potatoes & cold water into pan, so the water just covers the potatoes, and bring to a boil… boil until just barely done, about 10 minutes … drain potatoes, reserving the potato water just in case it is needed for the chowder…
Add whole milk to the pot & bring just to a boil, then add the half & half & reduce heat a bit so the milk does NOT BOIL … when just below boiling again, add enough instant potato flakes so the base is thickened to a chowder consistency …. stir until smooth…
Add the heavy cream, stir gently but DO NOT BOIL anymore or the cream will
“break”/separate into a watery mess….
When ready to serve, add back into the milky chowder-base the potatoes, corn, onions/celery, a dab of butter just for grins, the lobster chunks and the bacon bits …. Taste for seasoning ….. to each bowl, add a fistful of shredded Monterrey jack cheese & a bit of parsley … serve piping hot with warm baguettes or chowder crackers …YUMMM
Kathy Anderson
Pemaquid, Maine
2010