Butter Poached Lobster with Linguine

If you’re looking for a recipe that screams indulgence than look no further. You have a buttery lobster made with...
Staff Writer

Land O' Lakes

If you’re looking for a recipe that screams indulgence than look no further. You have a buttery lobster made with Land O’ Lakes butter and al-dente pasta — it does not get better than that.

4
Servings
172
Calories Per Serving
Deliver Ingredients

Notes

*Substitute Pernod liqueur  for chicken stock.

** Substitute lobster meat for 8 ounces large raw, peeled and deveined shrimp.

TIP: Pernod is an anise flavored liqueur which adds a delicate and sophisticated flavor to this dish.

Ingredients

  • ¼  Cup  Land O’ Lakes European style butter
  • 1  Tablespoon  leek, finely chopped
  • ½  Cup  chicken stock, low sodium or unsalted
  • 2  Tablespoons  Pernod liqueur*
  • 8  Ounces  lobster meat, cut into two-inch pieces**
  • ¼  Cup  Land O’ Lakes heavy whipping cream
  • Salt, to taste
  • 6  Ounces  linguine pasta, cooked al dente, drain, do not rinse
  • Chopped fresh parsley, if desired

Directions

Melt butter in 10-inch skillet over medium heat until sizzling. Add leek and cook for 1 minute. Add chicken stock and Pernod then cook for 1 minute or until it starts bubbling around the edges. Add lobster pieces and cook for 3-4 minutes or until lobster turns pink. Remove lobster from sauce; cover to keep warm.

 

Continue cooking sauce for 4-5 minutes until sauce is reduced to about ¾ cup. Stir in whipping cream and salt. Add pasta; toss lightly to coat. Cook for 1-2 minutes or until sauce has thickened. Place pasta onto serving dish; top with lobster. Sprinkle with parsley, if desired. Serve immediately.

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
49mg
16%
Carbohydrate, by difference
16g
12%
Protein
13g
28%
Vitamin A, RAE
18µg
3%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
9mg
1%
Choline, total
37mg
9%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
28mg
9%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
130mg
19%
Selenium, Se
16µg
29%
Sodium, Na
66mg
4%
Water
73g
3%
Zinc, Zn
2mg
25%

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.