Lobster Scampi Recipe: A Quick V-Day Dish!
By: Laine Baker
Updated: February 14, 2013
Serves four people
Halve the recipe to serve two
4 lobsters - or 1 lb. lobster meat
6 Tbs. butter, divided
1 Tbs minced garlic
1/2 Tbs minced fresh rosemary, thyme and sage each
1/4 cup white wine
1 lb. linguine cooked according to package directions
Parmesan cheese (as much as you like)
You can also add salt and pepper to taste as well
1. Boil lobsters for 10 minutes or until slightly undercooked. Remove the meat from the shell. Cut the meat into large chunks. Set aside.
2. In a large saut pan, melt 4 tbs. of the butter. Add the garlic and saut until garlic softens.
3. Add herbs, and white wine, and saut for 3-4 minutes. Put in the remaining 2 Tbs. of butter.
4. When the butter is completed incorporated, add the lobster and cook until the lobster is warmed through. Serve over linguine. Garnish with any leftover herbs and Parmesan cheese to taste.
Halve the recipe to serve two
4 lobsters - or 1 lb. lobster meat
6 Tbs. butter, divided
1 Tbs minced garlic
1/2 Tbs minced fresh rosemary, thyme and sage each
1/4 cup white wine
1 lb. linguine cooked according to package directions
Parmesan cheese (as much as you like)
You can also add salt and pepper to taste as well
1. Boil lobsters for 10 minutes or until slightly undercooked. Remove the meat from the shell. Cut the meat into large chunks. Set aside.
2. In a large saut pan, melt 4 tbs. of the butter. Add the garlic and saut until garlic softens.
3. Add herbs, and white wine, and saut for 3-4 minutes. Put in the remaining 2 Tbs. of butter.
4. When the butter is completed incorporated, add the lobster and cook until the lobster is warmed through. Serve over linguine. Garnish with any leftover herbs and Parmesan cheese to taste.
