*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.
- 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
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.