Maine Lobster Pasta

By: Chef Brian Tebben

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1 serving


1 ¼ Maine Lobster steamed and picked
6 Cherry Tomatoes sliced in ½
½ Vidalia onion – Julienned thinly
2 Garlic cloves smashed & sliced
½ cup white wine
8 oz of Heavy cream
2 table spoons of grated parmesan cheese
Handful of baby spinach
Salt & Pepper to taste
Rainbow Micro-greens


Sauté Vidalia onions & Garlic, add cherry tomatoes cooked till softened. Deglaze with white wine reduce by ¾’s add Lobster, Basil and Cream to sauté pan.

Toss linguini and spinach.

Reduce till sauce is approximately 50%.