How to Prepare Appetizing Mike's Easy Garlic Lobster Linguine

Mike's Easy Garlic Lobster Linguine. Great recipe for Mike's Easy Garlic Lobster Linguine. Like most Chefs, I'm not exactly fond of pre-fabed foods. But, sometimes, good is just good!

Mike's Easy Garlic Lobster Linguine Add the shallots, garlic and red pepper flakes and cook. Chris Makes Lobster Rolls From Scratch This fast and easy lobster pasta recipe is decadent and table ready in moments. You can cook Mike's Easy Garlic Lobster Linguine using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mike's Easy Garlic Lobster Linguine

  1. It’s of White Alfredo Lobster Sauce.
  2. Prepare 1 lb of Pre-Cooked Frozen Lobster Claws Or Tails [in their own de-thawed fluids-reserve fluids within bag].
  3. Prepare 1 of 16 oz Jar Bertolli Garlic Alfredo Sauce [no substitutions-most other brands will lend a metallic taste].
  4. Prepare 1/4 tsp of Granulated Garlic Powder – Granulated Onion Powder [granulated is important as it affords a more intensified flavor].
  5. Prepare 1/4 tsp of Fresh Cracked Black Pepper.
  6. You need 2 tbsp of Dried Chives [dried is important-again, intensified flavor].
  7. You need 1 dash of Or, [1/8 cup] Quality Dry White Wine [your choice].
  8. It’s 1/4 cup of Fresh Parsley [rough chopped].
  9. Prepare 1 of Deep Frying Pan [with tight lid].
  10. You need of Linguine Noodles.
  11. You need 1 box of Linguine Noodles [use 1/3 box].
  12. Prepare 1 of All Reserve Fluids Within De-thawed Lobster Claw Bag [or, 1 cup seafood stock-for boiling water].
  13. You need 1 tbsp of Salt [for boiling water].
  14. It’s 1 tbsp of Olive Oil [for boiling water].
  15. You need 1 of Water [as needed].
  16. Prepare 1 of Pot [with lid].
  17. Prepare of Additional Kitchen Equipment.
  18. Prepare 1 of Kitchen Mallet.
  19. You need 1 of Small Kitchen Towel.
  20. You need 1 large of Ziplock Bag.

Red, orange or yellow bell peppers, sugar snap peas, broccoli or zucchini may be substituted for carrots or asparagus. Extra virgin olive oil is not recommended for this dish. Like most Chefs, I'm not exactly fond of pre-fabed foods. But, sometimes, good is just good!

Mike's Easy Garlic Lobster Linguine step by step

  1. Dethaw your pre-cooked lobster claws in fridge. Reserve all fluids within your bag for your linguine water noodle boil. Or, 1 cup seafood broth/stock..
  2. Once claws are dethawed, pour those fluids at the base of the bag into your linguine boil pot, or, add 1 cup seafood stock/broth and bring to a heavy boil. Also, add your salt and olive oil. Your linguini will soak up that sweet seafood flavor quite well!.
  3. In a seperate pan, place everything in the White Alfredo Lobster Sauce section. Hold off on the lobster..
  4. Remove rubber bands from claws. One by one, place a Ziplock Bag [or equivalent] over the claw[s] – with a towel over them and break up your shells with a kitchen mallet. Break all of them and remove lobster meat..
  5. Triple check your lobster for any hidden shells. Trust me – they'll be well hidden. Rough chop your lobster meat. You'll be able to feel for additional shells during your rough chop as a fourth check. ° Place your lobster meat into your white sauce. Heat until hot then immediately reduce to low. Remember, your lobster meat is already pre-cooked. You don't want it chewy by over cooking it..
  6. Boil your linguine for 2 minutes UNDER manufactures directions, [usually about 10 minutes but read directions] quickly drain completely [do not rinse noodles] and place in your white sauce. Place a tight fitting lid upon it and allow sauce to simmer on high for 2 to 3 minutes longer..
  7. This dish could easily serve four due to the richness of it. Serve with thick garlic bread and garnish with parsley. Try my easy garlic butter recipe if you're interested. Or, broil your own lobster tails! Enjoy!

If you can't find Bertolli Garlic Alfredo Sauce – the only other suitable substitution is Ragu Garlic Alfredo. Season to taste with salt and pepper. Transfer to a plate for serving. Cook linguine until al dente, or slightly firm to the bite. Drain, and mix with a Tbsp. or two of olive oil; set aside.