Sauteed Lobster With Linguine, Shiitake Mushrooms, And Marsala Butter Sauce
|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)|
Cook lobsters in large pot of boiling water 10 minutes (lobsters will be slightly undercooked).
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.
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.