This elegant dish is perfect for two dinner portions or four starter courses.
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6 ounces linguine pasta, cooked al dente, drain, do not rinse
1/4 cup Land O Lakes® European Style Butter
1 tablespoon finely chopped leek
1/2 cup low sodium or unsalted chicken stock
2 1/2 tablespoons anise-flavored liqueur, if desired
8 ounces lobster meat, cut into 2-inch pieces
1/4 cup Land O Lakes® Heavy Whipping Cream
Salt, to taste
Chopped fresh parsley, if desired
*Substitute 8 ounces large raw, peeled and deveined shrimp.
Melt butter in 10-inch skillet over medium heat until sizzling. Add leek; cook 1 minute. Add chicken stock and liqueur, if desired; cook 1 minute or until bubbling around edges. Add lobster pieces; cook 3-4 minutes or until lobster turns pink. Remove lobster from sauce; cover to keep warm.
Continue cooking sauce 4-5 minutes until sauce is reduced to about 3/4 cup. Stir in whipping cream and salt. Add pasta; toss lightly to coat. Cook 1-2 minutes or until sauce has thickened. Place pasta onto serving dish; top with lobster. Sprinkle with parsley, if desired. Serve immediately.
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