Linguine With Butter-Poached Lobster, Tomatoes & Chives

By shauna

Ingredients

• 1/4 C. White Onion, finely diced
• 3/4 C. Dry White Wine
• 2 Tbsp. Whipping Cream
• 1/2 lb. Cold Butter, cut into sm. cubes
• 2 Tbsp. Fresh Lemon Juice
• 3 Uncooked Lobster Tails (4-5 oz. each; yields approx. 2 C.), split in half, shells removed (previously frozen is ok)
• 1 450g Pkg Dry Linguine (it's firmer to the bite than fresh)
• Salt & White Pepper To Taste
• 1/2 C. Grape Tomatoes
• 1/4 C. Fresh Chives, finely minced

Preparation

Step 1

Heat a med saucepan over med heat. Add onion & wine & cook till reduced to about 3 Tbsp. of liquid. Lower heat & add cream, then stir in afew cubes at a time till all are incorporated. Add lemon juice & lobster tails. Stir continuously till lobster is cooked, about 5-7 min. The meat should feel firm but not tough. Cook pasta in lg. pot of boiling, salted water till al dente. Drain pasta. Remove butter-poached lobster from sauce, slice into bite-sized pieces &, in lg. bowl, toss with cooked linguine & lobster-poaching sauce to coat. Season with salt & pepper to taste again, then sprinkle with tomatoes & chives & serve.