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Spinach Linguini with Broiled Lobster Tails and Saffron Sauce

2 servings
Dinner

Characteristics

Dinner for Two High Fibre

Nutritional Facts Per Serving

832
Calories
20.8 g
Protein
75.2 g
Carbs
8.8 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 832
  • Fat 49.3 g
    • Saturated   29.9 g
    • + Trans 
  • Cholesterol 189 mg
  • Sodium   1315 mg
  • Carbohydrate 75.2 g
    • Fibre   8.8 g
    • Sugars  
  • Protein 20.8 g
    • Vitamin A 55 %
    • Vitamin C 7 %
    • Calcium 17 %
    • Iron 22 %

Method

Bring a large pot of lightly salted water to a boil. Place the lobster tails, flesh side up, in a single layer in a shallow baking dish. Brush with the melted butter; drizzle with the lemon juice. Set an oven rack 6" beneath the broiler. Preheat the broiler.

Cook the linguini in the boiling water until just tender. Meanwhile, place the wine, saffron, garlic and tarragon in a skillet and set over medium-high heat. Bring the mixture to a simmer and reduce the wine by half. Add the cream, salt and pepper, return to a simmer, and cook until a lightly thickened sauce forms, about 3 to 4 minutes. While the sauce simmers, broil the lobster tails until just cooked through, about 3 to 4 minutes; turn off the broiler and keep the lobster warm in the oven.

When the pasta is cooked, drain well, reserving 1/4 cup of its cooking liquid. Add the linguini and reserved cooking liquid to the sauce and toss to combine. Divide the linguini among pasta bowls. Arrange the half lobster tails on top. Garnish with the tarragon sprigs and serve.

Serving Suggestions

Serve a salad before, with, or after enjoying this pasta. Try the Organic Salad Greens with Cantaloupe Slices and Toasted Almonds or Mozzarella, Tomato and Roasted Eggplant Salad found in our website recipe collection.

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