By Les Producteurs de lait du Québec
This restaurant-quality pasta dish can be whipped up in just a few minutes with the magic of cream. Light the candles, pour the wine and voila! Dinner is served.
- Prep: 10 min
- Cooking: 10 min - 12 min
- 12 oz (375 g) linguine pasta
- 3 slices bacon chopped
- 1 green onion thinly sliced
- 1 tbsp (15 mL) all-purpose flour
- 1 1/2 cups (375 mL) 10% half-and-half or 18% table cream
- 1 cup (250 mL) diced cooked lobster meat
- 2 tbsp (30 mL) drained capers
- Grated zest and juice of 1 lemon
- Chopped fresh parsley
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
In a large pot of boiling salted water, cook pasta according to package directions until tender but firm (al dente). Drain, reserving 1 cup (250 mL) cooking water; return pasta to pot.
Meanwhile, in a skillet, sauté bacon over medium-high heat for about 5 min or until crisp. Add green onion and sauté for 1 min. Whisk flour into cream and stir into pan; simmer, stirring and scraping up brown bits, for about 3 min or until thickened. Stir in lobster and capers; simmer, stirring, for 1 min or until heated through. Stir in lemon zest and juice.
Add sauce to pasta in pot and gently toss, adding enough of the reserved pasta water to moisten. Season to taste with salt and pepper. Serve sprinkled with parsley.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 163 mg|
|Vitamin B12:||48 %|