Crab & Lobster Linguine with Brandy & Sherry Cream Sauce

There are as many variations of seafood and pasta as there are ways to prepare and serve them. Here is yet another variant of seafood linguini, but with fresh lump crab meat and freshly shelled lobster, rendered delicious in a creamy white sauce, spiked and made light with the fruitiness of brandy and slight sweet of cream sherry. A thin layer of velvet melting on the tongue!

 Crab & Lobster Linguine with Brandy & Sherry Cream Sauce 1

Come; take a comfortable seat at our cozy table. Dinner is served!

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Recipe makes 6 hearty servings.

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STEPS 1 (seasoning lobster):

 Crab & Lobster Linguine with Brandy & Sherry Cream Sauce 10

2 lobster tails (about 1½ pounds before shelling), shelled, cut into 1-inch pieces

2 (canned or bottled) anchovy filets, drained, finely chopped

7 cloves garlic, peeled and finely chopped

1/2 bunch green onions/scallions, finely chopped

1 heaping tablespoon small capers, drained

1 tablespoon garam masala seasoning

Sprinkling of sea salt or gray salt to personal taste

Crushed red pepper to personal taste

1/4 cup brandy

1/4 cup cream sherry

In a non-reactive bowl mix all ingredients together, and set aside on the counter to marinate 15-20 minutes.

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STEPS 2 (cooking):

2 tablespoons butter

2 tablespoons olive oil

Marinating lobster from steps 1

1/2 cup dry white wine

2 cups heavy whipping cream, room temperature

1/2 bunch green onions/scallions, finely chopped

1½ pounds fresh linguini, such as Buitoni (dry pasta is fine), cooked to personal desired doneness

3-4 large Roma/plum tomatoes, chopped bite-sized

1/3-1/2 cup grated parmesan cheese

1 pound lump crab meat

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  • In a large sauté pan, on the large burner and on medium-high heat, heat butter and olive oil to sizzling.
  • Add the marinating lobster and sauté for only about 1 minute.
  • Add the wine and heat to boiling.
  • Immediately add the cream and heat to almost boiling.
  • Add the green onions/scallions and already cooked linguini and cook until heavy steam starts to come through.
  • Add the tomatoes, parmesan cheese and crab, immediately turn off heat, and gently toss to combine (avoiding breaking up the crab too much).

 Crab & Lobster Linguine with Brandy & Sherry Cream Sauce 2

Serve immediately, and enjoy with French bread if desired.

Cook with heart; eat with gusto. Buen Provecho!

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