Icewine Lobster and Linguine

Jason Parsons

Peller Estates Winery Restaurant at Peller Estates Winery, Niagara-on-the-Lake, Ontario, Canada

If you're curious about cooking with icewine, give this recipe a try. Its elegant sweet flavor pairs well with lobster, and the duo sings against a backdrop of creamy sauce and smoky bacon. Jason Parsons used black truffle linguine and truffle oil when he prepared this dish at the Beard House, but we think it's just as luxurious with store-bought linguine.


  • 1/2 cup chopped bacon
  • 1/4 cup thinly sliced shallots
  • 1 tablespoon butter
  • 1/4 cup Chardonnay
  • 1/2 cup heavy cream
  • 2 cups icewine
  • 1 cup chopped cooked lobster
  • 1/4 cup torn basil
  • 1 pound dry linguine
  • 1/2 cup shaved Parmesan
  • Salt and freshly ground pepper, to taste


Sauté the bacon in a large frying pan over medium to high heat until just crispy, about 5 minutes. Add the shallots and butter and sauté for 1 to 3 minutes or until shallots are tender. Add the Chardonnay and stir, scraping up any brown bits from the bottom of the pan. Add the cream and simmer for 1 minute.

In a medium pan bring the icewine to a boil. Remove from heat and add the lobster. Let stand for at least 5 minutes.

Bring a large pot of water to a boil. Cook the pasta in the boiling water until al dente and strain. Return the pasta to the large pot. Add the cream sauce. Strain the lobster and add to the pasta. Add the Parmesan and basil and toss. Season with salt and pepper.


4 to 6 servings