Linguini Topped with Asparagus and Lobster
From chefmeow 15 years ago
- 20 minutes to make
- Serves 6
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tangle Estate in Garland, Texas in 1999.
Ingredients
- 1/4 cup olive oil shopping list
- 2 cloves garlic chopped shopping list
- 1 cup chopped asparagus shopping list
- 1/2 cup finely chopped red bell pepper shopping list
- 1 pound lobster meat torn into large chunks shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons butter shopping list
- 2 tablespoons sherry shopping list
- 1 teaspoon fresh thyme shopping list
- 8 ounces linguini cooked according to package instructions shopping list
How to make it
- Place oil and garlic in frying pan over medium heat and sauté until fragrant.
- Add asparagus and bell pepper and cook 2 minutes or until tender.
- Stir in lobster, salt and pepper then sauté 5 minutes.
- Add butter, sherry and thyme and stir until butter has melted.
- Pour sauce over hot linguini and toss well then serve immediately.
People Who Like This Dish 3
- karlyn255 Ypsilanti, MI
- mystic_river1 Bradenton, Florida
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- tuffyone North Billerica, MA
- chefmeow Garland, TX
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" It was excellent "