How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chardonnay Poached Lobster Linguine?

You need 10 ingredients. The key ingredients include: 1 pound Whole Wheat Linguine, 1/2 cups Extra Virgin Olive Oil, 4 cloves Garlic, Thinly Sliced, 1 teaspoon Crushed Red Pepper Flakes, and more.

Is Chardonnay Poached Lobster Linguine suitable as seafood?

Yes, Chardonnay Poached Lobster Linguine falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Chardonnay Poached Lobster Linguine?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chardonnay Poached Lobster Linguine Recipe

Name: Chardonnay Poached Lobster Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Whole Wheat Linguine; 1/2 cups Extra Virgin Olive Oil; 4 cloves Garlic, Thinly Sliced; 1 teaspoon Crushed Red Pepper Flakes; 1 pound Lobster Tail; Salt And Pepper; 2 cups Chardonnay; 1 Tablespoon Fresh Chopped Basil; 1/4 cups Fresh Chopped Parsley; 1/2 whole Lemon, Juiced, Use As Much Or As Little As Desired For Garnish

Chardonnay Poached Lobster Linguine

Eats Now Editorial Team · 280 kcal · Seafood

1
In a large pot of boiling salted water, cook the pasta until al dente.
2
(Cook according to package instructions for al dentetypically not longer than 7 minutes.)
3
Drain well.
4
Place to the side to cool.
5
In a large, deep skillet, heat the olive oil over medium heat.
6
Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 2 minutes.
7
Add the lobster tails and season with salt and black pepper.
8
Add the wine and bring to a simmer.
9
Place a lid on the skillet and simmer/steam the tails for eight minutes.
10
After eight minutes, remove the lobster tails from the skillet and set them aside.
11
Continue to simmer the wine mixture over medium/low heat for an additional eight minutes.
12
After eight minutes, turn the heat to warm or low because you are going to need to add the lobster back to the warm sauce later.
13
During this reduction time, you are also going to shell the lobster.
14
Meanwhile, chop the parsley and the basil.
15
Set aside.
16
Turn the lobster tail on its back.
17
Using a pair of kitchen shears, cut length-wise down the center between the legs.
18
Crack each pair of legs back towards the shell.
19
Start peeling off pieces of shell.
20
Think of it like a large shrimp.
21
Similarly to a large shrimp, the lobster tail has the intestinal tract that you will need to remove.
22
To do that, cut length-wise along the back of the lobster tail.
23
Dont go too deep.
24
You will see the tract and be able to pull it out in one piece.
25
I know its gross, but just keep your eye on the prize!
26
After all the lobster has been shelled, cut it into large chunks, and add it back into the skillet along with the basil and parsley.
27
Be sure to reserve some parsley and basil for garnish.
28
Cook until everything is heated through and well coated.
29
Add the cooled linguine and sauce into a large bowl and toss well.
30
Season with salt and black pepper.
31
Sprinkle the pasta with the remaining parsley and basil and a squeeze of lemon juice, toss once more and serve.

Chardonnay Poached Lobster Linguine

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