Learn how to cook linguini with lobster in a creamy tomato vodka sauce!
1. Cook pasta according to package directions. Drain in colander and toss with 2 teaspoons of olive oil; set aside
2. Heat remaining oil in a large skillet over medium heat. Cook shallots and garlic for 1 minute. Deglaze pan with chicken stock and cook for about 1 minute.
3. Add sauce, cream, 1/2 cup basil and lobster meat; season with salt and pepper and heat through. Fold in pasta and coat well.
1 lb. Market District Fettuccine pasta
2 Tbsp. olive oil
3 shallots, chopped
4 garlic cloves
1 cup Market District chicken stock
24oz. jar Market District Tomato Vodka Sauce
1 cup heavy cream
1 cup chopped fresh basil
3 cups cooked chopped lobster meat
1/4 cup shredded Parmesan cheese