Butter Poached Lobster With Linguine

Butter Poached Lobster With Linguine
3.7 from 3 ratings
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.
  • ¼ cup land o’ lakes european style butter
  • 1 tablespoon leek, finely chopped
  • ½ cup chicken stock, low sodium or unsalted
  • 2 tablespoon pernod liqueur*
  • 8 ounce lobster meat, cut into two-inch pieces**
  • ¼ cup land o’ lakes heavy whipping cream
  • salt, to taste
  • 6 ounce linguine pasta, cooked al dente, drain, do not rinse
  • chopped fresh parsley, if desired
  1. 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.
  2. 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.