Lobster Linguine

– courtesy Noble Bistro, Oakville

Lobster Linguine

10 oz Nova Scotia lobster meat, cooked
1 cup 35% cream
1 cup lobster stock
ΒΌ cup mixed tomatoes, diced
Fresh tarragon, finely chopped
Fresh chives, finely chopped
2 tbsp butter
Home made or store bought linguine

For the lobster sauce:
Combine cream and lobster stock in a saucepan and simmer over low heat until it reaches nappe consistency (Thick enough to coat the pasta, but not too thick. When the sauce will coat the back of a spoon and hold a line from running your finger across it). Add tomatoes, tarragon, chives and butter, and stir to combine.

For the pasta:
Meanwhile cook pasta in seasoned boiling water until not quite al dente, drain and set aside. Add the pasta to the sauce and finish cooking the pasta in the sauce until it reaches Alfredo consistency, and the pasta is al dente.

To serve:
Stir in lobster meat, and heat just until lobster is warmed through. Serve immediately garnished with more fresh herbs. Serves four.