Linguine with lobster
Today I'm going to show you how to make LOBSTER LINGUINE at home. A tasty and elegant first course, perfect for special occasions or holidays. Delicate and tasty, all your guests will love it. Prepared with fresh or frozen lobster, it is very easy to make. A simple tomato sauce, rich in lobster meat, with the addition of linguine or spaghetti. In addition, thanks to a simple TRICK, the pasta will be creamy, like that of restaurants. The secret is to "re-underline" it in the dressing. The starch that it will release during the completion of cooking will make the creaming perfect.
Ingredients
1lobster about 500 g1 clove garlicextra virgin olive oilHalf a glass of white wine (to deglaze)400 g peeled cherry tomatoes saltchopped parsley270 g linguine
Preparation
To prepare the LINGUINE WITH LOBSTER, start by COOKING THE LOBSTER: Boil it in boiling salted water for 6 minutes (calculate 12 minutes per kg). At the end, let it cool in its water, or drain it. With the help of a sharp knife and being very careful, cut the lobster in half, obtaining two equal parts. Remove the pulp from the inside and remove the greenish part, near the head, because it is toxic. Keep the empty shells, with the claws. In the meantime, prepare the SAUCE for LINGUINE with LOBSTER: in a pan, fry the garlic clove in a drizzle of olive oil. Then add the cherry tomatoes and a pinch of salt. Cook over low heat for about 10 minutes. Then add the lobster meat, cut into cubes. Let it flavor for a few minutes and turn off the heat. In another pan, fry the empty lobster shells in a drizzle of olive oil. Deglaze them with the wine and after a few seconds of cooking, turn off the heat and add the cooking juices to the tomato sauce. Keep the lobster because you will need it later. In the meantime, BOIL THE PASTA for half the time indicated on the package. You'll have to leave it al dente. Drain it (keep a little water) and add it to the lobster sauce. Finish cooking, adding a little cooking water, as it dries. In this way you will risotto the linguine and the starch contained will make them creamy. Serve the LINGUINE WITH LOBSTER garnishing each portion with chopped parsley and half of the lobster. Remember that the claws are rich in pulp, so don't throw them away, but remind your guests to retrieve them, crushing them with the appropriate tool (alternatively, you can divide them in half with the help of a sharp knife).
Today I'm going to show you how to make LOBSTER LINGUINE at home. A tasty and elegant first course, perfect for special occasions or holidays. Delicate and tasty, all your guests will love it. Prepared with fresh or frozen lobster, it is very easy to make. A simple tomato sauce, rich in lobster meat, with the addition of linguine or spaghetti. In addition, thanks to a simple TRICK, the pasta will be creamy, like that of restaurants. The secret is to "re-underline" it in the dressing. The starch that it will release during the completion of cooking will make the creaming perfect.
Ingredients
1lobster about 500 g
1 clove garlic
extra virgin olive oil
Half a glass of white wine (to deglaze)
400 g peeled cherry tomatoes
salt
chopped parsley
270 g linguine
Preparation
To prepare the LINGUINE WITH LOBSTER, start by COOKING THE LOBSTER: Boil it in boiling salted water for 6 minutes (calculate 12 minutes per kg). At the end, let it cool in its water, or drain it. With the help of a sharp knife and being very careful, cut the lobster in half, obtaining two equal parts. Remove the pulp from the inside and remove the greenish part, near the head, because it is toxic. Keep the empty shells, with the claws. In the meantime, prepare the SAUCE for LINGUINE with LOBSTER: in a pan, fry the garlic clove in a drizzle of olive oil. Then add the cherry tomatoes and a pinch of salt. Cook over low heat for about 10 minutes. Then add the lobster meat, cut into cubes. Let it flavor for a few minutes and turn off the heat. In another pan, fry the empty lobster shells in a drizzle of olive oil. Deglaze them with the wine and after a few seconds of cooking, turn off the heat and add the cooking juices to the tomato sauce. Keep the lobster because you will need it later. In the meantime, BOIL THE PASTA for half the time indicated on the package. You'll have to leave it al dente. Drain it (keep a little water) and add it to the lobster sauce. Finish cooking, adding a little cooking water, as it dries. In this way you will risotto the linguine and the starch contained will make them creamy. Serve the LINGUINE WITH LOBSTER garnishing each portion with chopped parsley and half of the lobster. Remember that the claws are rich in pulp, so don't throw them away, but remind your guests to retrieve them, crushing them with the appropriate tool (alternatively, you can divide them in half with the help of a sharp knife).
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