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Linguine All‘Aragosta – Lobster Linguine


 

Category: 

Pasta

Yield:

2 portions

Nos portion/Portion size:

300 g g

Preparation Time

20 minutes

Cooking Time 

1 hour 20 minutes

Total time 

1 hour 20 minutes


RECIPE

Ingredients

Unit

Gross weight

Net weight

 RECIPE

Linguine

g

180 g

 

shallot

unit

1

 

Crushed tomato 

G

200 g

 

Garlic cloves

unit

2

 

Lobster stock 

ml

200 ml

 

Lobsters (about 1/2 lb. each)

unit

2

 

Onion

g

100 g

 

Parsley sprigs 

g

20 g

 

Brandy

ml

20 ml

 

Chopped Parsley

g

10 g

 

Fresh Ground Black Pepper & Salt

About

About

 

Sea Salt for boiling water

about

About

 


METHOD

In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the shallots, garlic and cook until shallots are translucent and garlic is softened but not brown, about 4 to 5 minutes then add the brandy and let evaporate. Add the crushed tomato and mix to combine. Add the stock (check recipe) and continue whisking to make a uniform sauce. Lower heat to a simmer and allow sauce to reduce by half, about 5 minutes. Add Salt & pepper and cook for 30 minutes. Meanwhile, in a separate pot, cook the pasta according to the package instructions. When the pasta has 2 minutes left to cook, add the chopped lobster to the sauce and mix to combine. Taste and adjust the seasoning, if necessary.

Drain the pasta and add to the pot with the lobster sauce. Mix to combine and transfer to a serving platter. Garnish with Half shell, half lobster meat and some chopped parsley.

LOBSTER STOCK

In a large pot, add the salt to 10 cups of water and bring to a boil. Add the 2 lobsters and wait for the water to return to a boil. Once it does, cook the lobsters for 7 minutes.

Remove the lobsters from the cooking liquid and set aside to cool. Strain the cooking liquid and place the clear liquid back in the same large pot.

Cut the lobster in half, take out the meat and chop only half of the meat, the other half we will use for decoration with the half of the shells.

Rinse the other half shells to remove any debris, then add them back to the pot with the strained cooking liquid.

Add the parsley and the cut onion halves to the water and bring to a boil.

Reduce to a simmer and cook for 45 minutes, skimming any foam that rises to the top.

Strain the broth and set aside.

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