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.