The Itty Bitty Foodies won’t be staying up past midnight this New Year’s Eve but that doesn’t mean there won’t be a celebratory meal to ring in the New Year. There’s nothing like lobster to jazz up a simple pasta dish to make it into festive family meal. This lobster linguine is another one of fast and fancy recipes that can be made by beginner chefs. If you can, use fresh pasta and herbs and be generous with the butter. After all… diet only starts on the first of the New Year. For those who love their bubbles, I’ve also slipped in a quick Bees Knees Royale Champagne cocktail recipe at the end of this recipe. Cheers to a New Year!
3/4 lbs of lobster meat, roughly chopped into pieces
1 packet fresh linguine (or pasta of your choice)
2 cloves garlic, minced
Juice from 1 lime
Parsley, for garnish
Salt and pepper to taste
Boil water for pasta and start preparing the other ingredients. When water is boiling, add in fresh pasta and cook as per the instructions on the packet. In a separate pot over medium heat, melt butter and then add in minced garlic. You want to cook garlic without burning or browning. Add in lobster meat and stir for a minute or two till lobster meat is warm. Add in the lime juice. Once pasta is cooked, drain the pasta well and add to the lobster pot. Combine ingredients well and season with salt and pepper. Garnish with parsley before serving.
(As a side note, we love our All Clad set of pots for cooking. This set from Amazon has lasted us years. Itty Bitty Foodies are Amazon Affiliates, each click will earn a small amount to help run this site)
Bees Knees Royal Recipe
Created by Charlotte Voisey
1 oz Drambuie
1 oz Hendrick’s
½ oz fresh lemon juice
½ oz honey syrup
2 oz Champagne or sparkling wine
Combine ingredients (except Champagne) and shake well. Strain up into a champagne glass. Top with champagne. Garnish with a spritzed orange peel. This Chloe Prosecco (RRP $17) with notes of peach, green apple and white flowers is so pretty. It has just enough sparkle to go with this lobster linguine recipe.
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