Linguine in Lobster Dijonnaise
This is another recipe I shared a few years ago… LOVE IT!!!!
We had this for Mike’s birthday dinner the other night and it was a big hit! This recipe was inspired by my Mussels Dijonnaise recipe, I’ve said it before and I’ll say it again, man the French can cook! Using smaller amounts of butter and cream still gives you the rich flavour but by stretching the sauce with milk you save yourself a ton of fat and calories without sacrificing any flavour.
Linguine in Lobster Dijonnaise
- Total Time: 25 minutes
- Yield: 4 1x
Description
Creamy, rich lobster in a cream sauce sauce with pasta… French food at its best 🙂
Ingredients
1 tbsp butter
2 Shallots, thinly sliced
3 Cloves garlic, crushed
5–6 Sprigs of fresh thyme
2 Bay leaves
½ Cup white wine
1 Cup milk (I used 1%)
1 tbsp flour (I used white, eeeeek!)
1 tsp Dijon mustard
320 g Can of frozen lobster, thawed and drained *Reserve the liquid in the can
½ Cup of the liquid from the can of lobster
2 tbsp half & half (10%) cream
Salt
White Pepper
1 375 g Box of Linguine (I used smart pasta because I wanted the white from it)
A small handful of parsley, chopped, for garnish
Instructions
Bring a pot of water to boil for the pasta and cook according to package directions.
Meanwhile build the sauce:
Heat a large frying pan over medium heat and add the butter.
When the butter is melted add the shallots, garlic, bay leaves and thyme sprigs; season with salt and pepper.
Sauté for about 5 minutes until the shallots are softened but you don’t want any colour on them.
Add the wine and turn the heat to high to let the alcohol cook out, about a minute.
Whisk together the milk and flour ensuring there are no lumps.
Drop the heat on the pan to medium, after the alcohol has cooked out of the wine and then pour in the milk mixture; mix well.
Let the sauce come to a slow boil and let it thicken.
Drop the heat on the pan to medium low and stir in the Dijon mustard and lobster liquid; mix well to incorporate and season with salt and pepper.
Once all ingredients have come together drop the heat on the pan to low and stir in the cream.
Fold in the lobster, careful not to break it down.
Add the cooked pasta to pan and mix well.
Taste and adjust seasoning.
Top with the parsley.
Notes
- Whole wheat pasta would totally work here!
- If you don’t have white pepper then go with fresh ground black pepper.
- You’ll find the canned lobster in the fresh fish department.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Category: Main
- Method: Stovetop
What a wonderful looking seafood pasta. Nice post.
The Old Fat Guy
This pasta looks amazing!!
Thank! I hope you like it!