Lobster Linguine with Pesto Cream

Defrost Lobster Claw and Knuckle Meat pack in the refrigerator overnight or a minimum of 8 hours until there are no ice crystals on the exterior of the product. Drain the lobster and set aside for later use in the refrigerator.

Prepare the linguine by boiling the water with salt in a large pot. Once boiling add in the dry pasta. Then gently stir the pasta so that it does not stick together and cook for about 10 – 15 min. Drain the pasta from the water and set aside for later use.

In a saucepan, sauté shallots in butter on medium heat until translucent. Add in white wine before shallots begin to color. Turn heat to medium high and allow white wine to reduce by half. Turn heat to low, add in defrosted lobster meat and cover with a lid to poach for 8 minutes. Check for an internal temperature of 74οC or that the flesh is opaque and firm.

In a small saucepot. Set the heat to low-medium, then add in the heavy cream and basil pesto. Mix the two ingredients together and simmer the sauce until thick, approximately 5 -8 min. The thickness should be enough to coat the back of the spoon.

To plate: In a mixing bowl, add in linguine, half of the pesto cream sauce and 2 tablespoons of the lobster poaching water. Mix to evenly coat pasta with sauce, then plate in a pasta bowl. Top with poached lobster pieces and drizzle more pesto cream sauce on top to taste. Garnish the dish with fresh basil and lemon zest. Serve warm and enjoy!

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