Mike's Easy Garlic Lobster Linguine

Name: Mike's Easy Garlic Lobster Linguine
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Pre-Cooked Frozen Lobster Claws Or Tails [in their own de-thawed fluids-reserve fluids within bag]; 1 16 oz Jar Bertolli Garlic Alfredo Sauce [no substitutions-most other brands will lend a metallic taste]; 1/4 tsp Granulated Garlic Powder - Granulated Onion Powder [granulated is important as it affords a more intensified flavor]; 1/4 tsp Fresh Cracked Black Pepper; 2 tbsp Dried Chives [dried is important-again, intensified flavor]; 1 dash Or, [1/8 cup] Quality Dry White Wine [your choice]; 1/4 cup Fresh Parsley [rough chopped]; 1 Deep Frying Pan [with tight lid]; 1 box Linguine Noodles [use 1/3 box]; 1 All Reserve Fluids Within De-thawed Lobster Claw Bag [or, 1 cup seafood stock-for boiling water]; 1 tbsp Salt [for boiling water]; 1 tbsp Olive Oil [for boiling water]; 1 Water [as needed]; 1 Pot [with lid]; 1 Kitchen Mallet; 1 Small Kitchen Towel; 1 large Ziplock Bag

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

If you don't have lobster claws - use 1 pound pre-cooked, chopped lobster tails/meat.

Like most Chefs, I'm not exactly fond of pre-fabed foods. But, sometimes, good is just good! If you can't find Bertolli Garlic Alfredo Sauce - the only other suitable substitution is Ragu Garlic Alfredo. Again, most other pre-fabed sauces will lend a tin or metallic after taste.

If you can't locate the Ragu Garlic version but can find the plain Ragu Alfredo Sauce - simply add an additional 1/4 teaspoon granulated garlic to your white sauce.

If you don't have lobster claws - use 1 pound pre-cooked, chopped lobster tails/meat.

If you can't locate the Ragu Garlic version but can find the plain Ragu Alfredo Sauce - simply add an additional 1/4 teaspoon granulated garlic to your white sauce.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

If you don't have lobster claws - use 1 pound pre-cooked, chopped lobster tails/meat.

If you can't locate the Ragu Garlic version but can find the plain Ragu Alfredo Sauce - simply add an additional 1/4 teaspoon granulated garlic to your white sauce.

If you don't have lobster claws - use 1 pound pre-cooked, chopped lobster tails/meat.

If you can't locate the Ragu Garlic version but can find the plain Ragu Alfredo Sauce - simply add an additional 1/4 teaspoon granulated garlic to your white sauce.

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Ingredients

15 mins

2 servings

White Alfredo Lobster Sauce
1 lbPre-Cooked Frozen Lobster Claws Or Tails [in their own de-thawed fluids-reserve fluids within bag]
116 oz Jar Bertolli Garlic Alfredo Sauce [no substitutions-most other brands will lend a metallic taste]
1/4 tspGranulated Garlic Powder - Granulated Onion Powder [granulated is important as it affords a more intensified flavor]
1/4 tspFresh Cracked Black Pepper
2 tbspDried Chives [dried is important-again, intensified flavor]
1 dashOr, [1/8 cup] Quality Dry White Wine [your choice]
1/4 cupFresh Parsley [rough chopped]
1Deep Frying Pan [with tight lid]
Linguine Noodles
1 boxLinguine Noodles [use 1/3 box]
1All Reserve Fluids Within De-thawed Lobster Claw Bag [or, 1 cup seafood stock-for boiling water]
1 tbspSalt [for boiling water]
1 tbspOlive Oil [for boiling water]
1Water [as needed]
1Pot [with lid]
Additional Kitchen Equipment
1Kitchen Mallet
1Small Kitchen Towel
1 largeZiplock Bag

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Steps

15 mins

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!
https://cookpad.wasmer.app/us/recipes/364342-mikes-easy-garlic-butter-spread
https://cookpad.wasmer.app/us/recipes/350784-mikes-ez-broiled-lobster-tails

Mike's Easy Garlic Butter Spread

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Mike's Easy Garlic Butter Spread

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MMOBRIEN @cook_2891564

on May 18, 2015 11:15

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Easy Garlic Lobster Linguine

Mike's Easy Garlic Lobster Linguine

Ingredients

Steps

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