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Champagne & Truffle Lobster Linguine

Decadent Champagne & Truffle Lobster Linguine

A Luxurious Seafood Experience

Indulge in an extraordinary culinary experience with our Champagne & Truffle Lobster Linguine! This dish combines the sophistication of lobster with the opulence of truffles and champagne, perfect for special occasions or when you want to treat yourself to something truly exceptional.

Elevated Ingredients for an Unforgettable Dish

This divine recipe features succulent lobster tail, fresh linguine, and a sumptuous champagne-truffle cream sauce. The harmonious blend of flavors and textures will delight your palate and leave you craving more.

Why This Dish Stands Out

  • Luxurious Combination: Lobster and truffles are a match made in culinary heaven, creating a taste sensation that is unforgettable.
  • Rich and Creamy Sauce: The champagne-infused cream sauce enriches the dish with a velvety texture that's both decadent and comforting.
  • Perfect for Celebrations: This dish is ideal for anniversaries, birthdays, or any time you want to celebrate with something special.

Ready to embark on this culinary adventure? Let’s dive into the recipe!

Ingredients

  • 2 lobster tails
  • 300g fresh linguine
  • 1 cup champagne
  • 1 cup heavy cream
  • 2 tbsp truffle oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped

Мethod of preparation

1. Bring a large pot of water to a boil. Add a pinch of salt and cook the fresh linguine according to package instructions, until al dente. Drain and set aside. 2. In a large skillet, heat truffle oil over medium heat. Add finely chopped shallots and minced garlic, and sauté until translucent and fragrant, about 2-3 minutes. 3. Pour in the champagne and bring to a simmer. Let it cook for about 5 minutes, allowing the alcohol to evaporate slightly. 4. Stir in the heavy cream, and reduce the heat to low. Allow the sauce to thicken, stirring occasionally, for about 10 minutes. 5. Meanwhile, in a separate pot, bring water to a boil and add the lobster tails. Cook for 5-7 minutes, or until they turn bright red and the flesh is opaque. Remove from the water, let cool slightly, and then remove the meat from the shells. Chop the lobster meat into bite-sized pieces. 6. Add the chopped lobster meat to the champagne sauce, allowing it to heat through. Season with salt, pepper, and a tablespoon of lemon juice. 7. Toss the cooked linguine into the skillet with the sauce, ensuring that the pasta is fully coated. Add the grated Parmesan cheese and toss again to combine. 8. Serve the Champagne & Truffle Lobster Linguine hot, garnished with fresh parsley for an extra touch of color and flavor. Enjoy this luxurious dish with a glass of your favorite bubbly!

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