Creamy Lobster Linguini

This is a great way to use up Lobster meat leftover from a lobster boil. sooo good.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 8  ounces linguine
• 2  tablespoons butter
• 1⁄4 cup green onion, diced
• 9  ounces lobster meat, chopped
• 1  pinch salt
• 1  pinch fresh ground black pepper
• 1  teaspoon Dijon mustard
• 1  cup white wine
• 1  cup heavy cream
• 1⁄4 cup  freshly ground parmesan cheese

Directions

1. Cook linguini in a pot of boiling salted water. In a pan, melt butter; add green onions, lobster, and salt and pepper. Remove lobster when it's heated through.
2. Add Dijon mustard to pan. Then add white wine to deglaze; stir constantly to scrape up any bits from bottom and evaporate the alcohol. Let reduce to half.
3. Add cream, simmering until thickened. Return lobster meat to pan and allow to reheat. Toss in a large bowl with linguini. Garnish with parmesan.