Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's easy garlic lobster linguine. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Mike's Easy Garlic Lobster Linguine is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Mike's Easy Garlic Lobster Linguine is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have mike's easy garlic lobster linguine using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Easy Garlic Lobster Linguine:
- Make ready White Alfredo Lobster Sauce
- Take 1 lb Pre-Cooked Frozen Lobster Claws Or Tails [in their own de-thawed fluids-reserve fluids within bag]
- Get 1 16 oz Jar Bertolli Garlic Alfredo Sauce [no substitutions-most other brands will lend a metallic taste]
- Make ready 1/4 tsp Granulated Garlic Powder - Granulated Onion Powder [granulated is important as it affords a more intensified flavor]
- Make ready 1/4 tsp Fresh Cracked Black Pepper
- Prepare 2 tbsp Dried Chives [dried is important-again, intensified flavor]
- Prepare 1 dash Or, [1/8 cup] Quality Dry White Wine [your choice]
- Prepare 1/4 cup Fresh Parsley [rough chopped]
- Prepare 1 Deep Frying Pan [with tight lid]
- Take Linguine Noodles
- Make ready 1 box Linguine Noodles [use 1/3 box]
- Get 1 All Reserve Fluids Within De-thawed Lobster Claw Bag [or, 1 cup seafood stock-for boiling water]
- Get 1 tbsp Salt [for boiling water]
- Get 1 tbsp Olive Oil [for boiling water]
- Get 1 Water [as needed]
- Take 1 Pot [with lid]
- Make ready Additional Kitchen Equipment
- Get 1 Kitchen Mallet
- Get 1 Small Kitchen Towel
- Take 1 large Ziplock Bag
Instructions to make Mike's Easy Garlic Lobster Linguine:
- 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.
- 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!
- In a seperate pan, place everything in the White Alfredo Lobster Sauce section. Hold off on the lobster.
- 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.
- 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.
- 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.
- 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.com/us/recipes/364342-mikes-easy-garlic-butter-spread - https://cookpad.com/us/recipes/350784-mikes-ez-broiled-lobster-tails
So that’s going to wrap it up with this special food mike's easy garlic lobster linguine recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
