- Double Bonus
- 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.
nutrition information per serving
555 calories; 18g total fat; 80mg cholesterol; 360mg sodium; 69g carbohydrates; 4g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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