Lobster Pasta With White Wine Cream Sauce with modification by Joseph Mach

Ingredients:

• 1/2 lb dry linguine or other pasta (we used penne pasta)
• 6 tablespoons butter (we added extra butter and lobster drippings from the lobster rolls)
• 1 shallot minced
• 1 cup heavy cream/whipping cream or 35% m.f. cream
• 1/2 cup white wine (we used a sauvignon blanc with citrus notes)
• 1/4 teaspoon black pepper (we used fresh ground pepper)
• 1/2 teaspoon kosher salt (or we used sea salt)
• 3/4 cup finely grated parmesan cheese (we added extra to thicken)
• 1 lb cooked lobster meat, roughly chopped
• minced chives or parsley to serve

Instructions:

1. Cook the linguine in boiling salted water (or better yet, we used chicken broth) according to the package instructions. Drain and set aside. (We tossed in olive oil after draining.)
2. Melt the butter in a large pan over medium heat.
3. Add the minced shallot and saute until it becomes translucent.
4. Pour in the white wine and simmer until it reduces by half.
5. Stir in the heavy cream, black pepper, and kosher salt. (We adjusted the salt and pepper to taste.)
6. Simmer for a few minutes until the sauce thickens slightly.
7. Add the grated parmesan cheese and stir until melted and smooth.
8. Gently fold in the cooked lobster meat and cooked pasta until well combined.
9. Serve and garnish with minced chives or parsley.

Other Info (pictures, nutrition, etc)