Main Dishes

Linguine and Lobster

Name: Linguine and Lobster
Ingredients: 1 lb. live lobster (¼ lb. meat); 6 oz. linguini; 1 large shallot, finely chopped; 2 garlic cloves, finely chopped; 1 Tbsp white wine; 1 Tbsp margarine; 1 Tbsp flour; ½ c skim milk; ½ c grated Parmesan cheese; ½ tsp dried rosemary; ½ tsp pepper

From the kitchen of John & Terri April

Lobster in an inland Ohio kitchen signals a special occasion — a dish that announces itself as something out of the ordinary. John and Terri April's Linguine and Lobster, with its careful sauce of shallots, white wine, and Parmesan, reflects the aspirational home cooking of the 1980s and 90s, when American cooks began exploring restaurant techniques at home.

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Ingredients

1 lb. live lobster (¼ lb. meat)
6 oz. linguini
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 Tbsp white wine
1 Tbsp margarine
1 Tbsp flour
½ c skim milk
½ c grated Parmesan cheese
½ tsp dried rosemary
½ tsp pepper

Instructions

Cook lobster in 2 quarts of boiling water for 5 minutes. Remove and let cool. Crack shells, remove meat, cut into bite-size pieces.
Cook linguini according to package directions, without oil or salt.
In a heavy 10" skillet, sauté shallot and garlic in white wine for 1 minute until wine evaporates.
Add margarine and let melt over medium heat. Stir in flour and cook 1 minute, stirring constantly.
Still stirring, slowly add milk, then cheese, salt, rosemary, and pepper. Cook over very low heat until sauce thickens, about 2 minutes.
Add lobster meat and cook 2 more minutes.
Drain pasta, place on serving platter, and pour lobster sauce over top.

💡 Tip: An elegant dish — the April family goes all out for special occasions!