- In a saucepan, saute shallots and bay leaf in olive oil.
- Deglaze the pan with 1 cup of the white wine and reduce by half.
- Add heavy cream and simmer for 15 minutes or until thickened.
- Add the lobster base to the heavy cream mixture and season to taste with salt and pepper; set aside and keep warm.
- In a large skillet, saute onions, mushrooms and lobster; deglaze the skillet with the remaining 1 cup of white wine and simmer for three minutes.
- Add the linguini and the heavy cream mixture to the skillet.
- Mix in spinach just before serving.
- To serve, garnish with Parmesan cheese and parsley.
Makes 4 servings.
Note: If a thicker sauce is desired, mix together about 1 tablespoon cornstarch with about 2 tablespoons of water; stir into to the heavy cream mixture before adding the lobster base.
Approximate Nutrient Analysis per serving:
1700 calories, 134 g fat, 83 g saturated fat, 530 mg cholesterol, greater than 1000 mg sodium, 84 g carbohydrate, 5 g fiber, 6 g sugar, 34 g protein
