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Lobster Linguini with Saffron and Cream

4 servings


High Fibre No Added Sugars

Nutritional Facts Per Serving

20.1 g
69.6 g
4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 820
  • Fat 50.1 g
    • Saturated   27.1 g
    • + Trans 
  • Cholesterol 176 mg
  • Sodium   391 mg
  • Carbohydrate 69.6 g
    • Fibre   4 g
    • Sugars  
  • Protein 20.1 g
    • Vitamin A 40 %
    • Vitamin C 3 %
    • Calcium 12 %
    • Iron 17 %


Cook the linguini in a large of pot of boiling, lightly salted water until just tender. While this occurs, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and cook until just tender, about 2 minutes. Add the wine and reduce by half. Add the saffron, tarragon and whipping cream and cook until sauce very lightly thickens. Add the lobster and green onions, reserving a few to sprinkle on top, and just heat through, about 2 minutes.
Reduce the heat to medium-low. When the pasta is cooked, drain well, and mix it, salt and pepper in to the sauce. Divide among heated plates or pasta bowls, sprinkle with remaining green onions, and serve.

Note: If you’re feeling really decadent, use two lobsters in this dish.

Serving Suggestions

This is such as rich dish not much as else is need, except perhaps some coarsely cracked pepper to sprinkle on top, a few thin slices of baguette to mop up any of the delicious sauce left on the plate.

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