Ohhhh my!! Cognac and crimini mushrooms are a classic pairing. The crimini mushrooms are earthy and full bodied, while the cognac gives a subtle oak-barrel smokiness to the silky sauce. The little bit of acidity in the tomatoes balances out the richness, and the fresh chives and parsley bring a fresh grassy tone to the finished dish. Don't worry about it tasting like "alcohol," as the cheese and cream soften the flavor and reduce the sharpness. And what can you say about the lobster? Mmmm... they are really delicate and sweet. This is a very simple and quick, yet elegant dish that is sure to please your special guests! Feel free to substitute other proteins in place of the lobster, such as shrimp, scallops, or even chicken.
I'm sorry the measurements are more exact. I was sort of playing around with the recipe, and it just came out so nicely that I felt I must share.
Serves 3 or 4, depending on what you serve it with.
Step-by-Step:Prep - Chop all your seasonings, start heating the pasta water, and remove lobster meat from the tails. You need all of this done first, because this recipe goes really fast! To remove the tail meat, I just ran my thumb between the meat and the shell and pulled it out. It's okay if it doesn't come out all in one piece. You're gonna chop it into pieces anyway.
This is the point at which I feel obligated to tell you that I made the fish guy kill the lobsters for me. We all have our personal "limitations," and I know mine well. LOL  |
| Raw, split lobster tails. Ask your fishmonger to split them for you! |
Now let's cook. Saute the shallots and garlic in the EVOO/butter for a couple of minutes until soft.
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| 2 Tbsp butter + 1-2 Tbsp EVOO |
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| 1 shallot, minced fine |
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| 3 cloves garlic, minced fine (about 1 Tbsp) |
Add the sliced mushrooms and cook for 3 or 4 minutes until there's only a little liquid left in the bottom of the pan.
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| 1 handful of sliced crimini mushrooms (about 1/4 cup) |
Add the linguini to the water that has now come to a boil. Cook according to package directions.
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| enough cooked and drained linguine for 3 to 4 people |
Deglaze the pan with the cognac.
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| 1/2 cup cognac |
Allow it to come up to a nice bubble, then throw in the lobster pieces.
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- 1 pound of lobster tail meat, cut into 1" pieces
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Add the remainder of the butter, and cook the lobster for 2 - 3 minutes until no longer translucent.
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| Remaining tablespoon of butter |
See the difference in the meat? That took 2 minutes.Remove the meat to a bowl for later so it won't overcook.
Add in the cream, tomatoes, and chives. Bring to a boil and then reduce heat to medium until sauce has thickened and reduced to a silky, creamy consistency (maybe around 5 minutes).
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| 1/2 - 2/3 cup heavy cream |
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| 1 handful of grape tomatoes, halved |
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handful of chives, chopped (about 3 Tbsp).
You could also use green onions, but I had these growing in the garden, so I used them. They are also a little milder in flavor than green onions. |
Next add the freshly grated Parmigiano reggiano cheese, kosher salt and black pepper to your taste, then turn off the heat.
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| 1/3 cup Parmigiano reggiano, freshly grated |
There are many places I can find to "skimp" on ingredients, but not here. Please do not use that powdered stuff that comes in a can. That bears no resemblance to this Parmigiano reggiano - truly the king of cheeses! Also, cheeses that are "pre-grated" begin to oxidize very rapidly, and lose a lot of flavor. So if you can, please make your cheese purchases in the "block" form and grate your own.  |
| kosher salt |
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| black pepper |
Add the lobster back to the sauce, then toss with the cooked/drained linguini.
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| Cooked, drained linguine |
Garnish with a little fresh parsley if you'd like. Serve immediately.
Obviously lobster is reserved for the more special occasions of our lives, since it can be fairly pricey. But for cooking on a tighter budget, this would be great with chicken or scallops as well. Just be sure to adjust your cooking times accordingly.
Enjoyed this recipe? There are plenty more where this came from! As a matter of fact, you should
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Buffalo Chicken Dip Roasted Brussels Sprouts with Spicy Garlic AioliEasy Beefy EnchiladasMongolian Beef Louisiana Crab Claws Bordelaise Rosemary Black Pepper No-Knead Artisan Bread Written Method:Remove lobster meat from the tails first, because this recipe goes really fast! I just ran my thumb between the meat and the shell. Saute the shallots and garlic in the EVOO/butter for a couple of minutes until soft. Add the sliced mushrooms and cook for 3 or 4 minutes until there's only a little liquid left in the bottom of the pan. Deglaze the pan with the cognac. Allow it to come up to a nice bubble. Throw in the lobster pieces and add the remainder of the butter. Cook the lobster for 2 - 3 minutes until no longer translucent. Remove the meat to a bowl for later so it won't overcook. Add in the cream, tomatoes, and chives. Bring to a boil and then reduce heat to medium until sauce has thickened and reduced to a silky, creamy consistency (maybe around 5 minutes). Next add the freshly grated Parmesan cheese, kosher salt and black pepper to your taste, then turn off the heat. Add the lobster back to sauce, then toss with the cooked/drained linguini. Garnish with a little fresh parsley if you'd like. Serve immediately.
Remove the meat to a bowl for later so it won't overcook. 
Add in the cream, tomatoes, and chives. Bring to a boil and then reduce heat to medium until sauce has thickened and reduced to a silky, creamy consistency (maybe around 5 minutes). 
Add the lobster back to the sauce, then toss with the cooked/drained linguini. 
Garnish with a little fresh parsley if you'd like. Serve immediately. 
Obviously lobster is reserved for the more special occasions of our lives, since it can be fairly pricey. But for cooking on a tighter budget, this would be great with chicken or scallops as well. Just be sure to adjust your cooking times accordingly.
Roasted Brussels Sprouts with Spicy Garlic Aioli
Louisiana Crab Claws Bordelaise 
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