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Sauteed Lobster Scampi: Luxuriously Decadent

Sauteed Lobster Scampi RecipeRecipe Courtesy Union Oyster House, Boston, MA. You can find this recipe and many others in the Union Oyster House Cookbook.

Serves 4

4 lobsters, 1 ¼ lbs each or 1 lb. lobster meat
6 Tbs. butter, divided
1 Tbs minced garlic
1 Tbs minced fresh basil
1 teaspoon minced fresh chives
2 cups Roma tomatoes, canned or fresh, chopped
¼ cup white wine
1 lb. linguine (or your favorite pasta), cooked according to package directions
2 Tbs Italian parsley, chopped

  1. Boil lobsters for 10 minutes or until slightly undercooked. Remove the meat from the shell. Cut the meat into large chunks. Set aside.
  2. In a large sauté pan, melt 4 tbs. of the butter. Add the garlic and sauté until garlic softens.
  3. Add basil, chives, tomatoes, and white wine, and sauté for 3-4 minutes. Swirl in the remaining 2 Tbs. of butter.
  4. When the butter is completed incorporated, add the lobster and cook until the lobster is warmed through. Serve over linguine. Garnish with parsley before serving.

 



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.


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