
Linguine with lobster

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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
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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
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
preparation

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