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Upper Deck Lobster and Pasta

Source: Burt Wolf's Table
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 4 servings
2 tablespoons coarsely cracked black pepper, use more or less to taste
2 tablespoons dried tarragon
1 1/2 cups dry white wine
Four 1-pound lobsters, or 4 lobster tails, shelled, the meat cut into bite-size pieces
1 pound linguine
2/3 cup heavy cream
In a large skillet over medium heat, combine the pepper, tarragon, and wine. Add the lobster meat, cover, and simmer for 5 to 8 minutes, or until the lobster is thoroughly cooked.

Meanwhile, in a pot of boiling water, cook the linguine until just done. Drain.

Add the cream to the lobster mixture, and increase the heat to high. Cook, stirring constantly, for 3 minutes, or until the sauce thickens enough to coat the back of a spoon. Reduce the heat to low.

Add the drained linguine and toss to coat with the sauce. Divide among 4 plates and serve at once.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 555
Fat. Total: 18g
Fiber: 4g
Carbohydrates, Total: 69g
Sodium: 360mg
% Cal. from Fat: 29%
Cholesterol: 80mg
Protein: 20g
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