Linguine with Herbed Creamy Lobster Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
¾ lb lobster meat from cooked lobster and tomalley¾ lb large shrimp cut into bit size pieces3 tablespoons olive oil3 anchovies2 cloves crushed garlic3 tbsp diced onion1 tsp of hot chili pepper2 tablespoons white wine vinegar2 fresh tarragon sprigs2 fresh thyme sprigs2 fresh Italian parsley sprigs1 15 oz can of Italian plum tomatoes, chopped with juicce1 cup low fat Greek yogurt½ cup of low fat plain cream cheese1½ pounds fettuccine or linguine
Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and put aside.
Heat oil in heavy large pot over high heat. Add anchovies, garlic, and onion Reduce heat to low, cook until onion is translucent. Add tomatoes, coarsely crumbled roe, tomalley, vinegar, tarragon, thyme, and parsley. Boil 2 minutes. Reduce heat to medium-low. Simmer just until sauce is thickened, stirring occasionally, add yogurt, cream cheese. Stirring occasionally, cook for about 10 minutes until infused with sauce can be prepared 1 day ahead.
Cut lobster meat and shrimp into bite-size pieces. Add to sauce. Gently rewarm over low heat, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GUBBYWUMPS.
Heat oil in heavy large pot over high heat. Add anchovies, garlic, and onion Reduce heat to low, cook until onion is translucent. Add tomatoes, coarsely crumbled roe, tomalley, vinegar, tarragon, thyme, and parsley. Boil 2 minutes. Reduce heat to medium-low. Simmer just until sauce is thickened, stirring occasionally, add yogurt, cream cheese. Stirring occasionally, cook for about 10 minutes until infused with sauce can be prepared 1 day ahead.
Cut lobster meat and shrimp into bite-size pieces. Add to sauce. Gently rewarm over low heat, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GUBBYWUMPS.
Nutritional Info Amount Per Serving
- Calories: 41.7
- Total Fat: 0.3 g
- Cholesterol: 30.6 mg
- Sodium: 161.5 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.0 g
- Protein: 8.7 g
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