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Creamy Lobster Linguine Recipe


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     Creamy Lobster Linguine

Category   Entrees - Maindishes
Sub Category   None

2 (1-1/2 lbs) Lobsters or 1/2 pd of cooked lobster meat
3 tablespoons of olive oil
2 slices of bacon
3 shallots mimced
1/4 tsp crushed red pepper flakes
2 cups of tomato puree
1/4 cup of heavy cream (whipping cream)
1/4 cup freshly grated parmigiano-reggiano plus more for serviing
1 cup of baby arugla
1/4 cup fresh tarragon laeves
12 cup fresh basil leaves coarsley chopped
1 cup frozen peas thawed. (optional)

Heat a very large pot to boiling and add the lobsters. Cook for 12 minutes. With tongs remove the lobsters and transfer to a colander in the sink to drain. When cool enough remove all the meat from the lobster and set aside.
Heat a large skillet. Add the olive oil, and bacon and cook for 8 minutes or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes. Cook about 3 minutes. Add the salt and tomato puree along with the cream, and stir to combine. Reduce the heat to low and simmer for 5 minutes
Bring a large pot of salted water to a boil and cook the linguine (or whatever shape of pasta you desire. Cook according to pkg directions. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle with the cheese and toss to coat in the sauce. Add up to 1 cup of pasta water to loosen the sauce.
Stir in the arugla, tarragon, basil, peas and lobster. Simmer an additional minute or until everything is heated through. Serve with additional Parmigiano-Reggiano if desired and freshcrack black pepper

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