Lobster Linguine with Saffron Cream Sauce

Lobster Linguine with Saffron Cream Sauce

¼ teaspoon saffron threads
1 cup white wine
4 small lobsters, steamed and cooled
1 pound linguine
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 cup cream
¼ cup loosely packed chopped parsley

Steep the saffron threads in the white wine for five minutes. Remove the lobster meat from the shell, chop into bite sized pieces. Prepare the pasta per package instructions, drain and set aside. In a large sauté pan, heat the oil over medium-high. Add the garlic and sauté for 30 seconds, until fragrant. Add the lobster meat to the pan, sauté for a minute or so. Add the saffron wine to the pan and reduce for a minute or two. Stir in the cream and parsley, simmer for five minutes. Salt and pepper to taste. Stir in the linguine into the sauce. Plate and serve.