In a large sauté pan over low heat, melt the butter and add the cooked lobster meat and juice from the packaging. Add the sprigs of time. Gently scald for 5-10 minutes, infusing lobster flavor into the rich butter.
With a slotted spoon, remove the butter soaked lobster meat and reserve in a dish.
Over medium heat, add white wine to the infused butter and whisk to emulsify.
Slowly add reserved pasta water, a couple of tablespoons at a time, whisking continuously. The butter mixture will begin to thicken and look slightly creamy.
Add par cooked al dente pasta to the butter and toss to warm and saturate. Return the lobster meat to the pan. Heat for 1-2 minutes and serve hot.
Recipe developed by Chef Anna Rossi @annarossiofficial
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