Lobster, LOVE & Linguine Alfredo

Denise Gianatasio is a Northport Village resident, freelance writer and licensed
agent at Signature Premier Properties in Northport. Please feel free to contact her
for any advice you may need at dishinwithdenise@yahoo.com.

Cooking from the heart has a special way of making food taste delectable and this scrumptious recipe is pure love on a plate! Truly a simple, Italian inspired recipe, it’s rich in taste and sure to have your guests feeling the love. It serves as a delicious family meal, or the perfect dinner date— especially when looking to impress your guests. Valentine’s Day, also known as, St. Valentine’s Day, is celebrated on February 14th and is set aside as the holiday where love is expressed through: affection, gifts, chocolate, flowers, meals and more. Alfredo sauce is a creamy, elegant pasta sauce based on a combination of butter, parmesan cheese and cream. This simple, but decadent sauce was created by Alfredo di Lelio at his family’s restaurant in Rome, 1914. Popular today in the U.S., it’s typically synonymous with fettuccine, although I do prefer to use linguine when making it with rich, sweet lobster. Feel free to experiment and get creative by using a variation of ingredients like: chicken, shrimp, ham, peas and/or mushrooms. Pair it with a dry white wine, a salad and some crusty bread. Lastly, get out your prettiest tablecloth and favorite china to feed the ones you love…with Love! Happy Valentine’s Day. xoxo Denise

Ingredients

4 lobster tails
2 minced shallots
½ cup butter
2 T olive oil
Pinch of nutmeg (to enhance all the other flavors)
1/3 cup white wine
2 cups heavy cream
1 cup grated parmesan cheese
1 lb. linguine or fettuccine
¼ cup fresh finely chopped parsley for garnish
1/3 cup of white wine
Sea salt and fresh ground pepper to taste

Serves: 4
First, cook your lobster tails. (I steam mine in white wine.) Take out the lobster meat, cut them into chunks and set aside in a bowl. In a large sauté pan, melt your butter with olive oil and sauté the minced shallots with sea salt, fresh black pepper and a pinch of nutmeg, over medium to low heat, until very soft and translucent.  Stir in your cream and white wine; cook for 3 minutes. Then, add parmesan cheese and stir until well melted and smoothly blended. Add your cooked al dente linguine and toss through. Add lobster meat, and parsley for garnish.