Cooking lobster is very simple and there is no need to worry. For this meal I chose to boil the lobster. This is probably the simplest way to cook a lobster and any kitchen should have the proper equipment to accomplish the task. Grab a pot big enough to fit the lobster in when filled with water. Fill the pot with enough water to cover the lobster, add a generous amount of salt (I mean add a lot of salt to the water or for best results for those that live by the sea use ocean water) and bring to a boil. Cooking time will vary by the size and number of lobsters you are cooking at one time. A good rule of thumb is 7 to 10 minutes for the first pound and 2 to 3 additional minutes per additional pound. I only did one lobster which was a little over a pound which boiled for about 11 minutes. Place the lobster into the water head first, cover and wait the proper time according to the weight of your lobster.
Now for the Alfredo I once again turned to my bible for Italian cooking My Grandmother Used to Make These by Teresa Frabrizio. Flipped to page 36, Alfredo Sauce. Here is what you will need:
- 4 Tbsp butter
- 2 Tbsp flour
- 2 cups whipping cream
- 3/4 cup Romano or parmigiano cheese
- dash of nutmeg (optional, I did)
- dash of pepper (optional, I did)
Now for how to make it, very simple. Melt butter in a large frying pan, then slowly add the flour. Add the cream stirring constantly. Do not boil. Stir until thickened. Remove from heat and add cheese. Season with nutmeg and pepper. Teresa also recommends for a little something extra add 3/4 cups of white wine to the mix. Jay Eatz was making peach Bellini's and only had sparkling wine thus opted out of the little something extra.
Make your linguine how you like it (I boiled mine for about 10 minutes, just a hair past al dente) and drop you pasta about the same time as you are making your Alfredo sauce. Drain the pasta and stir in the Alfredo sauce and lobster meat.