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Sauteed Lobster With Linguine, Shiitake Mushrooms, And Marsala Butter Sauce

The.french.connection's picture
Sauteed Lobster With Linguine, Shiitake Mushrooms, And Marsala Butter Sauce is a dish that you shouldn’t miss. You will be doing great injustice to your taste buds if you do miss this delicious treat. Use this excellent Sauteed Lobster With Linguine, Shiitake Mushrooms, And Marsala Butter Sauce recipe and pamper your taste buds.
Ingredients
  Live lobsters 1 3⁄4 Pound
  Linguine/Fettuccine / pappardelle 8 Ounce
  Butter 10 Tablespoon, chilled, divided (1.25 Sticks)
  Shiitake mushrooms 12 Ounce, stemmed, sliced (Fresh)
  Dry marsala wine 1 3⁄4 Cup (28 tbs)
  Arugula 6 Cup (96 tbs) (Loosely Packed)
Directions

Cook lobsters in large pot of boiling water 10 minutes (lobsters will be slightly undercooked).
Cool slightly.
Working over bowl, twist off tails and claws.
Crack claws and remove meat, leaving meat intact; transfer to same bowl.
Using kitchen shears, cut shell from tail meat.
Transfer tail meat to cutting board and cut into bite-size pieces; add to same bowl.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain.
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add mushrooms; saute until tender, about 5 minutes.
Add Marsala; boil until reduced by half, about 5 minutes.
Whisk in remaining 8 tablespoons butter, 1 tablespoon at a time.
Stir in lobster meat and any juices; heat until cooked through, about 2 minutes.
Add pasta; toss.
Add arugula; stir 1 minute.
Season with salt and pepper.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Ingredient: 
Seafood

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