Lobster Linguine with Tarragon Cream

Creamy pasta and sauce meet fresh, local seafood in this decadent and hearty dish. Perfect for a filling weeknight dinner or a special evening with guests, one thing is certain, this rich recipe will not disappoint.

1 Lobster (1½ lbs)
2 Tbsp. unsalted butter
½ cup onion, diced
1 clove garlic, minced
1/3 cup white wine (750 mL)
1 cup cream
1 bunch tarragon, coarsely chopped
¼ cup Parmesan cheese, grated
½ lb linguine, cooked

In a pot large enough to hold your lobster, bring 3L of water to a boil.

Place lobster into the water and cook for 5 minutes per half pound.

When cool enough to handle, remove meat from shell and set to the side.

In a medium size sauce pan over medium heat, add the olive oil and onion. Cook until onion is translucent. Add garlic and cook for another 60 seconds before adding the white wine.

Reduce wine by half and then add cream.

Adjust your heat and let simmer for 8 minutes or until the sauce starts to coat the back of a spoon.

Add fresh tarragon, parmesan and lobster. Simmer for 2 more minutes.

Toss the pasta and sauce together and serve.

Makes 2 servings.

Cook's Notes: If lobster is female, you can add the roe to your sauce.

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