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Sauteed Lobster With Linguine, Shiitake Mushrooms, And Marsala Butter Sauce Recipe
|Live lobsters||1 3⁄4 Pound|
|Linguine/Fettuccine / pappardelle||8 Ounce|
|Butter||10 Tablespoon, chilled, divided (1.25 Sticks)|
|Shiitake mushrooms||12 Ounce, stemmed, sliced (Fresh)|
|Dry marsala wine||1 3⁄4 Cup (28 tbs)|
|Arugula||6 Cup (96 tbs) (Loosely Packed)|
Serving size: Complete recipe
Calories 3024 Calories from Fat 1147
% Daily Value*
Total Fat 133 g204.6%
Saturated Fat 79.5 g397.7%
Trans Fat 0 g
Cholesterol 1143.3 mg381.1%
Sodium 5110.3 mg212.9%
Total Carbohydrates 243 g80.8%
Dietary Fiber 14.4 g57.6%
Sugars 17.5 g
Protein 186 g371.2%
Vitamin A 143% Vitamin C 31.7%
Calcium 67.3% Iron 58.1%
*Based on a 2000 Calorie diet
Working over bowl, twist off tails and claws.
Crack claws and remove meat, leaving meat intact; transfer to same bowl.
Using kitchen shears, cut shell from tail meat.
Transfer tail meat to cutting board and cut into bite-size pieces; add to same bowl.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add mushrooms; saute until tender, about 5 minutes.
Add Marsala; boil until reduced by half, about 5 minutes.
Whisk in remaining 8 tablespoons butter, 1 tablespoon at a time.
Stir in lobster meat and any juices; heat until cooked through, about 2 minutes.
Add pasta; toss.
Add arugula; stir 1 minute.
Season with salt and pepper.