Ingredients
Units
Scale
- 4 oz pasta cooked el dente
- 1/2 cup butter divided
- 1 lb lobster meat (*reserve the brine if using frozen lobster)
- 1 small onion diced
- 2 cloves garlic minced
- 1/4 cup chopped chives
- 10 leaves basil chopped
- 1 tsp Dijon mustard
- 1/2 cup white wine
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 oz cream cheese
- 1 cup heavy cream
- 1 oz grated parmesan
Instructions
- Melt 1/2 the butter in a saute pan, add the lobster meat and saute until warmed through.
- Remove the meat from the pan and set aside.
- Melt the remaining butter and saute the onions and garlic until the onions are translucent. Add the chives and basil. Stir to combine.
- Add the salt and pepper along with the Dijon mustard and white wine. Stir to combine and add the cream cheese stirring until it has melted.
- Return the lobster to the pan. Add the cream and bring to a boil. Reduce to simmer and reduce by 1/4.
- Stir in the pasta and the parmesan cheese. Top each serving with a squeeze of fresh lemon juice and chives for garnish or alternately serve with a wedge of lemon on the side.
*If you have brine left from the lobster you can add 1 oz along with the cream cheese.
- Category: entrees, seafood, lobster, pasta, recipes