2 green onions/scallions, cut diagonally (green section only for garnish)
1 whole red bell pepper, chopped
10 medium-sized button mushrooms, chopped
10 large leaves basil, torn or sliced roughly
Salt and pepper to taste
Cayenne pepper to taste
1/2 cup parmesan, grated
1/2 cup pine nuts, toasted
Directions:
Cook linguini al dente, toss in olive oil, and store in bag, keeping cool. Boil and clean lobster anytime before dinner prep time.
Crush and chop garlic. Heat butter and olive oil in medium-high skillet, adding garlic when it begins to steam. Quickly add chardonnay and anchovy paste, allowing it to reduce until thickened — 5 to 7 minutes. (Feel free to add cornstarch for thickener if needed, or more wine if sauce reduces too much).
Add the green onions/scallions; cook until sweet and tender – 3 to 5 minutes.
Add red pepper and mushrooms, and cook until slightly crisp.
Add basil, linguini, lobster meat, salt and pepper to taste, cayenne to taste, tossing until completely warmed and mixed thoroughly with sauce. (Try to only heat the linguini, rather than allow it to cook). Quickly toss in 1/4 cup of parmesan cheese and toasted pine nuts and remove from heat.
Garnish with green onions; sprinkle each serving with remaining parmesan and serve.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Lobster Scampi
Serves 4
Ingredients:
1 pound lobster meat, cut into bite-sized pieces
1 pound linguini
8 tablespoons olive oil
10 cloves garlic, chopped
1 cup chardonnay
5 tablespoons butter
3 tablespoons anchovy paste
4 green onions/scallions, chopped
2 green onions/scallions, cut diagonally (green section only for garnish)
1 whole red bell pepper, chopped
10 medium-sized button mushrooms, chopped
10 large leaves basil, torn or sliced roughly
Salt and pepper to taste
Cayenne pepper to taste
1/2 cup parmesan, grated
1/2 cup pine nuts, toasted
Directions:
Cook linguini al dente, toss in olive oil, and store in bag, keeping cool. Boil and clean lobster anytime before dinner prep time.
Crush and chop garlic. Heat butter and olive oil in medium-high skillet, adding garlic when it begins to steam. Quickly add chardonnay and anchovy paste, allowing it to reduce until thickened — 5 to 7 minutes. (Feel free to add cornstarch for thickener if needed, or more wine if sauce reduces too much).
Add the green onions/scallions; cook until sweet and tender – 3 to 5 minutes.
Add red pepper and mushrooms, and cook until slightly crisp.
Add basil, linguini, lobster meat, salt and pepper to taste, cayenne to taste, tossing until completely warmed and mixed thoroughly with sauce. (Try to only heat the linguini, rather than allow it to cook). Quickly toss in 1/4 cup of parmesan cheese and toasted pine nuts and remove from heat.
Garnish with green onions; sprinkle each serving with remaining parmesan and serve.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
