We just love to indulge in prime lobster, the ultimate seafood experience with lush linguine. This dish combines tender, succulent lobster with perfectly cooked linguine, all tossed in a rich, tarragon sauce made of mascarpone, and a hint of fresh lemon. The creamy mascarpone tarragon sauce is enhanced with a subtle zest of lemon, which complements the natural sweetness of the lobster. Each bite is a journey of indulgence, with the al dente linguine soaking up the luxurious sauce, ensuring a delightful blend of freshness and richness in every mouthful.
Ingredients
- 100g Linguine
- 1 Whole Cooked Lobster
- 1 lemon, zest & juiced
- 3 tbsp Mascarpone
- a handful of Tarragon leaves
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Instructions
- Defrost and make sure the lobster is room temperature (it will warm in the pasta)
- Remove the lobster meat by cutting down each side of the underneath and pulling
the shell back. We use a heavy duty scissor. You can use a cracker and tool set.
- Cook the pasta. Put the mascarpone into a bowl with the lemon zest, 1/2 the lemon juice and 3 tbsp of cooking water.
- Add all the small pieces of lobster and season well.
- Add the pasta and toss everything together. Divide between two bowls.
- Dress the lobster slices with some lemon juice and lay them on top of the pasta.
- Scatter some thinly sliced tarragon on top to finish.