- 1 pack claw knuckle meat
- 1⁄2 pack linguine
- 4 tbsp butter
- 200ml white wine or cava
- 250ml 35% cream
- Parmesan cheese to taste
- 5 cremini mushrooms
- 1 fingerling chili
- 2 shallots
- 2 cloves garlic
Method to the Madness!
Fill large pot with salted water and bring to boil.
Chop shallot, chili and garlic fine, Slice mushrooms and pick and wash herbs.
In a medium size pot add butter to and melt on med/high add shallots for 2 min.
Add garlic and mushrooms and cook for 4-5 until the veg is soft.
Add in pasta to boiling water, If you time it well the sauce should be finished at the same time as the pasta.
Deglaze pot with wine/cava, reduce by half.
Pour cream into mixture and reduce by 1⁄4.
Add lobster meat including the liquid in the bag and poach until the lobster is cooked through and changed color to that beautiful pinkish red.
Add cooked pasta into lobster sauce, Add parmesan and parsley, Give a good mix and adjust the sauce with pasta water if needed.
Garnish with basil and tarragon.