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Black & White Truffle Butter Linguine with Lobster & Prawns
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December 28, 2016 Comments Off on Black & White Truffle Butter Linguine with Lobster & Prawns
Black & White Truffle Butter Linguine with Lobster & Prawns may be one of the prettiest & most sophisticated dishes to present, but it’s preparation is incredibly simple. This dish is perfect served for New Year’s Eve, Valentine’s Day, or any celebration! The ingredients here are for a romantic evening for 2, but the ingredients can certainly be doubled, quadrupled…whatever…to serve how ever many guests you have!
Remove the lobster tails intact from their shells using kitchen shears & cutting the shells, then cut into chunks. Peel & devein the shrimp. Mince the parsley & set aside.
Mince the garlic clove & transfer to a sauté pan. Add the truffle butter & melt over medium-low heat. Allow the garlic to become translucent, then add the lemon juice, lemon zest & bubbly. Bring to a boil, then immediately reduce the heat to a simmer.
Bring a pot of salted water to a boil.
Add the prawns first to the sauté pan & cook over medium-low heat, turning the shrimp once (a). When the prawns have turned pink on both sides, add the lobster. Simmer for 2-3 more minutes (b).
When you add the lobster, add the 2 pastas to the boiling water & cook just till al dente.
Remove the lobster & prawns from the pan & cover to keep warm. Add the minced parsley, sautéing for about a minute or so. Add truffle salt to taste.
Drain the pastas & add to the pan, tossing the pastas well to cover with the truffle sauce (a). Divide the truffle butter linguine between warm pasta bowls. Divide the lobster & prawns between the two bowls and serve (b).