Mike's Easy Garlic Lobster Linguine

• 1 lb Pre-Cooked Frozen Lobster Claws Or Tails in their own de-thawed fluids-reserve fluids within bag
• 1 16 oz Jar Bertolli Garlic Alfredo Sauce no substitutions-most other brands will lend a metallic taste
• 1/4 tsp Granulated Garlic Powder - Granulated Onion Powder granulated is important as it affords a more intensified flavor
• 1/4 tsp Fresh Cracked Black Pepper
• 2 tbsp Dried Chives dried is important-again, intensified flavor
• 1 dash Or, 1/8 cup Quality Dry White Wine your choice
• 1/4 cup Fresh Parsley rough chopped
• 1 Deep Frying Pan with tight lid
• 1 box Linguine Noodles use 1/3 box
• 1 All Reserve Fluids Within De-thawed Lobster Claw Bag or, 1 cup seafood stock-for boiling water
• 1 tbsp Salt for boiling water
• 1 tbsp Olive Oil for boiling water
• 1 Water as needed
• 1 Pot with lid
• 1 Kitchen Mallet
• 1 Small Kitchen Towel
• 1 large Ziplock Bag

1. Dethaw your pre-cooked lobster claws in fridge.
2. Reserve all fluids within your bag for your linguine water noodle boil.
3. Or, 1 cup seafood broth/stock.
4. Once claws are dethawed, pour those fluids at the base of the bag into your linguine boil pot, or, add 1 cup seafood stock/broth and bring to a heavy boil.
5. Also, add your salt and olive oil.
6. Your linguini will soak up that sweet seafood flavor quite well!
7. In a seperate pan, place everything in the White Alfredo Lobster Sauce section.
8. Hold off on the lobster.
9. Remove rubber bands from claws.
10. One by one, place a Ziplock Bag or equivalent over the claws - with a towel over them and break up your shells with a kitchen mallet.
11. Break all of them and remove lobster meat.
12. Triple check your lobster for any hidden shells.
13. Trust me - they'll be well hidden.
14. Rough chop your lobster meat.
15. You'll be able to feel for additional shells during your rough chop as a fourth check.
16. Place your lobster meat into your white sauce.
17. Heat until hot then immediately reduce to low.
18. Remember, your lobster meat is already pre-cooked.
19. You don't want it chewy by over cooking it.
20. Boil your linguine for 2 minutes UNDER manufactures directions, usually about 10 minutes but read directions quickly drain completely do not rinse noodles and place in your white sauce.
21. Place a tight fitting lid upon it and allow sauce to simmer on high for 2 to 3 minutes longer.
22. This dish could easily serve four due to the richness of it.
23. Serve with thick garlic bread and garnish with parsley.
24. Try my easy garlic butter recipe if you're interested.
25. Or, broil your own lobster tails!
26. Enjoy!

lobster, garlic, garlic, pepper, chives, parsley rough, pan, linguine noodles, lobster, salt, olive oil, water, kitchen mallet, kitchen towel, ziplock

Taken from cookpad.com/us/recipes/341325-mikes-easy-garlic-lobster-linguine (may not work)