Dave wanted grilled lobster for dinner. He is pretty good at grilling. It was up to me to come up with a side dish. Pasta sounded good. I remembered the Better Than Bouillon lobster base in the refrigerator.
Adding lobster base to the sauce and Parmigiano Reggiano seemed like a good idea. Dave is our grill master and was responsible for the lobster. He used metal skewers to keep the lobster from curling.
Dave really enjoyed the pasta, which is significant since he is usually very frugal with his compliments. Receiving praise from him is noteworthy. The next morning, before sitting down with his coffee, he said once again, that our lobster and pasta were really good! 
Here’s the recipe.
Click here► to print recipe.
Lobster Pasta Side Dish
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Ingredients:
- 12 ounces Linguini
- 2 Tablespoons Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 1 small Onion – minced
- 2 cloves Garlic – minced
- Splash of Chardonnay wine
- 1 teaspoon Seasoned Lobster Base dissolved in 1 cup boiling water
- 1 cup Heavy Cream
- 1 cup grated Parmigiano Reggiano
- Zest and juice from 1 medium Lemon
- 1/4 cup fresh Parsley – chopped
- 1/4 teaspoon Crushed Red Pepper
- Salt and freshly ground Pepper
Directions:
Bring a pot of water to a boil. Prepare the linguini following the package instructions. Cook the linguini perfectly al dente. (It took 8 minutes for ours.)
While the linguini cooks, heat the olive oil and butter in a large skillet. Add the onion and cook until soft. Add the garlic and crushed red pepper to the skillet and cook for a minute, just until you begin to smell the garlic.
Stir in a splash of Chardonnay to deglaze the pan. Then, add the cup of Better Than Bouillon Lobster. Continue to heat and reduce this by half.
Stir in the cream. Then, salt and pepper to taste. Simmer for 3- 4 minutes.
Add the Parmigiano Reggiano and stir until smooth.
Drain the pasta, reserving the pasta water. Add the pasta and a splash of the pasta water to the skillet. Combine.
Stir in the lemon zest and a squeeze of lemon juice. If needed, stir in more pasta water.
Garnish with the parsley and extra Parmigiano Reggiano. Serve with grilled lobster and a little bowl of clarified butter.
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Pasta to Serve with Grilled Lobster
Ingredients
- 12 ounces Linguini
- 2 Tablespoons Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 1 small Onion - minced
- 2 cloves Garlic - minced
- Splash of Chardonnay wine
- 1 teaspoon Seasoned Lobster Base dissolved in 1 cup boiling water
- 1 cup Heavy Cream
- 1 cup grated Parmigiano Reggiano
- Zest and juice from 1 medium Lemon
- 1/4 cup fresh Parsley - chopped
- 1/4 teaspoon Crushed Red Pepper
- Salt and freshly ground Pepper
Instructions
Bring a pot of water to a boil. Prepare the linguini following the package instructions. Cook the linguini perfectly al dente. (It took 8 minutes for ours.)
While the linguini cooks, heat the olive oil and butter in a large skillet. Add the onion and cook until soft. Add the garlic and crushed red pepper to the skillet and cook for a minute, just until you begin to smell the garlic.
Stir in a splash of Chardonnay to deglaze the pan. Then, add the cup of Better Than Bouillon Lobster. Continue to heat and reduce this by half.
Stir in the cream. Then, salt and pepper to taste. Simmer for 3- 4 minutes.
Add the Parmigiano Reggiano and stir until smooth.
Drain the pasta, reserving the pasta water. Add the pasta and a splash of the pasta water to the skillet. Combine.
Stir in the lemon zest and a squeeze of lemon juice. If needed, stir in more pasta water.
Garnish with the parsley and extra Parmigiano Reggiano. Serve with grilled lobster and a little bowl of clarified butter.
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