Lobster Linguine Royale with Black Crown Caviar
Rated 4.3 stars by 3 users
Author:
Rao’s Homemade
Ingredients
-
1 each 24oz jar Rao’s Marinara
- 2 each 4 oz Lobster Tail, poached, shell removed, sliced into medallions
- 1 each Shallot, minced
- 2 tbsp Olive oil
- 1 bag Rao’s Linguini, cooked to package specifications
- ¼ cup grated Pecorino Romano cheese
- 1 each 1.75oz tin Black Crown Siberian Sturgeon Caviar
- 1 tbsp chopped Italian Parsley
- 1 tbsp Basil, chiffonade
Directions
- Working in a large skillet, add the olive oil and set the pan over medium high heat.
- When the oil begins to shimmer, add the shallots and sauté for 1 minute.
- Quickly add the poached Lobster pieces and the Rao’s Marinara and lower the heat to a simmer.
- Toss in the cooked Rao’s Linguini and stir to combine and continue to simmer until the Lobster is warmed through.
- Remove from skillet from the heat and add half of the Black Crown Caviar.
- Remove the pasta to a large serving platter.
- Garnish with the basil, parsley and grated Pecorino Romano, remaining caviar and serve.
