Linguine with lobster

0

by: 123Chef






When you make pasta with seafood such as lobster and langoustines, the cooking of the seafood has to be very quick, or it will end up like shoe leather. Also remember that you need to drain the pasta about a minute before it is going to be al dente, so that it can finish cooking in the sauce, and absorb more of the seafood flavors and let the starch it releases thicken the sauce at the same time. You probably won't need to use all of the stock, so any that is left over, pour into ice cube trays and freeze, and you can use it another time.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1 (about 2 1/4 pounds) lobster (either very fresh or live)

14 ounces linguine

4 tomatoes

4 tablespoons extra virgin olive oil

3 cloves garlic (finely chopped)

1 chile pepper (deseeded and finely chopped)

1/2 wineglass of white wine

2 tablespoons tomato passata

stalks handful of parsley, finely chopped, reserving the for the stock

salt and pepper

For the stock:

1 tablespoon extra virgin olive oil

1/2 carrot (cut into chunks)

1/2 onion (cut into chunks)

1 stalk celery (cut into chunks)

1 leaf bay

2 black peppercorns

1/2 wineglass of white wine

1/2 tablespoon tomato paste

Nutrition Facts
Linguine with lobster

Servings Per Recipe: 4

Amount per Serving

Calories: 788

  • Total Fat: 20.8 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 324.3 mg
  • Sodium: 1201.7 mg
  • Total Carbs: 85.9 g
  •     Dietary Fiber: 6.4 g
  •     Sugars: 8.6 g
  • Protein: 57.6 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  If using at live lobster, kill it first; if using a freshly killed one, split the head in half between the eyes. Twist off the head and reserve.

2.  To make the stock, heat the olive oil m a pan and add the vegetables, bay leaf, peppercorns and parsley stalks. Sweat for a couple of minutes to soften but not color.

3.  Add the lobster head and, with a wooden spoon, crush it a little, to release the juices. Add the white wine and cook until the alcohol has evaporated completely. Add the tomato paste and continue cooking over a low heat for another 2 minutes or so, taking care that the paste doesn't burn. Add a little water — enough almost to cover but not quite. Bring to a boil, then turn down the heat and simmer for 10 to 15 minutes. Pass through a line sieve and keep to the side.

4.  Take the tail of the lobster and split it in half lengthwise through the shell. Cut each half into pieces, about 5/8 to 3/4 inch. We leave the shell on because it gives a little more shape to the dish than if you just serve the lobster meat, and it will easily come out of the shell as you eat it, but, if you prefer, you can remove the shell at this stage.

5.  Put a pan of water on to boil and when it does, put the claws in for about 3O seconds. Remove and cool. With the hack of a knife, crush the claws and pick out the meat. Set aside (if you are not making the sauce right away, store in the fridge).

6.  Bring a large pan of water to a boil for the linguine.

7.  Blanch the fresh tomatoes, skin, quarter and deseed. Then cut each quarter in half, so you have 8 pieces.

8.  Heat half the olive oil in a large saute pan. Because you want to cook the garlic (so that it is digestible) but net burn it (or it will be

9.  Hitter), it is a geed idea to tilt the pan a little, so the oil flows to one spot, and put in your garlic so it can cook in this depth of oil. That way it will be less likely to burn. Add the chile and cook gently for a few minutes, until the garlic starts to color.

10.  Add the chopped lobster, including the claw meat, and cook for about 3O seconds, tossing the pieces around. Season.

11.  Add the white wine, allow the alcohol to evaporate and turn off the heat. Add the fresh tomatoes and the tomato passata, with a ladleful of stock.

12.  Meanwhile, cook the linguine in the salted boiling water for about a minute less than the time suggested en the package. Drain and add to the sauce, with the rest of the oil.

13.  Toss thoroughly for about a minute to let the pasta finish cooking and allow the starch to thicken the sauce (if you need to loosen it slightly, add a bit more stock). You will see that, after a minute or so, the starch that comes out of the linguine will help the sauce cling to the pasta, so that when you serve it the linguine will stay coated with the sauce.

14.  Sprinkle the parsley ever and serve immediately.

related recipes

comments