lobster linguine alfredo

How To Make lobster linguine alfredo

• 1

  Split the back of the shells and remove lobster tails from shell. Rinse away any sand, grit or shell pieces in cold water, pat dry with paper towels.
• 2

  Chop Lobster into bite size pieces.
• 3

  Melt 1 Tbsp. butter in pan and cook lobster until done through.
• 4

  Cook pasta to desired doneness as directed on package. Drain and rinse.
• 5

  Melt remaining butter in deep skillet, over medium low heat. Add garlic to sauté.
• 6

  Add heavy cream, stirring constantly. Stir in salt, pepper, nutmeg, and grated Parmesan cheese. Stir constantly until cheese is melted, then mix in egg yolk.
• 7

  Simmer over medium low heat for 3 to 5 minutes, stirring often until thickened. If sauce is too thick, thin with milk.
• 8

  Add the lobster and cooked pasta, and toss well. Garnish with a pinch of sweet paprika, if desired.
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