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    Cajun Lobster Linguine

    Parks | Visit | Parks | Lakefront Reservation | Merwin's Wharf | Cajun Lobster Linguine
    Enjoy the Cajun Lobster Linguine - as seen on Fox 8 News Kickin' It With Kenny "Secret Ingredient" Chef Challenge!
     

    Cajun Lobster Linguine (serves 4)IMG_3850.jpg


    Ingredients:

    Sauce
    • 2 cup Heavy Cream
    • 1 cup chicken stock or broth
    • 2 tablespoon unsalted butter
    • 2 tablespoon all-purpose flour
    • 3 tablespoon jalapeno (minced)
    • 3 cups mixed heritage peppers (sliced into thin rings)
    • 1 small shallot (sliced thin)
    • 3T Cajun seasoning  (1 tablespoon reserved)
    • Salt and pepper 
    Pasta
    • 1 box Linguine or your favorite pasta cooked al dente.
    Lobster
    • 8 lobster claws with knuckles attached (pre cooked)
    Extra lobster meat (optional)
    • 1 teaspoon olive oil
    • Salt
    Garnish
    • 1 cup crispy jalapeno
    • 1 meyer lemon zest

    Method:


    Sauce
    Heat large sauce pot over med high heat. Drop butter and melt. Add chilis and shallot. Season slightly with salt Cook until slightly softened and fragrant. Stirring often. Approximately 8 minutes. Add 1 tablespoon cajun seasoning cook for 30 seconds. Add flour. Stirring frequently cook for 2 minutes. Add cream and stock. Bring to boil. Reduce to simmer. Cook until reduced by ¼ and coats a metal spoon. Season with salt and pepper.
     
    Lobster
    Remove lobster from shell. Separating claw and knuckle meat.  Add knuckle meat to sauce pot. Lightly cover claw meat in olive oil and season with salt. Grill for 90 seconds each side. Remove from fire and keep warm. Plate pasta in four bowls. Ladle Sauce over pasta, scooping from the bottom. Place grilled lobster meat on top. Garnish with crispy jalapenos, lemon zest and optional lobster meat.
     
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