Lobster Linguine With Chardonnay Cream Sauce
Lobster linguine tossed in a creamy Chardonnay sauce with smoked bacon, basil and Parmesan, finished with a touch of truffle.
Ingredients
- 1 tbsp butter
- ½ cup chopped smoked bacon
- 1 shallot sliced
- ¼ cup Chardonnay
- ½ cup 35% cream
- 450 g linguine
- 1 cup roughly chopped Atlantic lobster meat poached in ice wine
- ¼ cup fresh basil leaves
- ½ cup shaved Handeck cheese or Parmesan divided
- salt and freshly ground pepper
- 1 dash truffle oil or a handful of truffle slices
- microgreens, for garish optional
Instructions
- Melt butter in frying pan over medium-high heat. Add bacon and shallot and sauté for 2 minutes. Pour in wine and simmer until reduced by half, about 2 minutes. Stir in cream and keep warm.
- Meanwhile, bring saucepan of salted water to a boil. Add fresh linguine and cook until al dente, 2 to 3 minutes (or follow package instructions for dry linguine). Drain pasta, add it to frying pan and stir to coat. Add lobster, basil and half of the cheese. Season with salt and pepper.
- Drizzle with truffle oil (or garnish with truffle slices), sprinkle with the remaining cheese and garnish with microgreens, if using.