Lindas Spicy Lobster Linguine Food

SPICY LOBSTER WITH LINGUINI

Steps:

• Place wine and 1 cup water in a large pot; bring to a boil over high heat. Add lobsters, cover, and steam until lobsters are bright red in color, 8 to 10 minutes.
• Remove lobsters from pot. When cool enough to handle, remove meat from tails and claws, keeping the meat intact as much as possible; discard shells. Brush lobster meat with melted butter. Using a sharp knife, cut tails in half lengthwise; reserve 6 tail halves for serving, and chop remaining tail halves into 3 to 4 pieces each. Set lobster meat aside.
• Heat olive oil in a large skillet over medium heat. Add garlic and onion; cook, stirring, until soft and translucent, 3 to 5 minutes. Add tomato confit and let simmer 3 to 5 minutes; remove sauce from heat and keep warm.
• Bring a large pot of water to a boil; generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain and transfer pasta to a large serving platter.
• Pour sauce over pasta and arrange lobster on top. Sprinkle with chopped mint or basil and season with salt and pepper; serve immediately.

LINDA'S SPICY LOBSTER LINGUINE

Steps:

• In a large pot, combine wine and 1 cup water, and bring to a simmer. Add lobsters, and steam until cooked through, 8 to 10 minutes. Let stand until cool. Remove the tails and claws. Halve the tails lengthwise, then halve them again crosswise. Crack the claws; set aside. Reserve bodies and knuckles for another use.
• Bring a large pot of water to a boil; add salt. Add linguine, and cook until al dente, according to package directions.
• Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, for about 2 minutes. Stir in red-pepper flakes, tomatoes, and mint. Simmer for 3 minutes. Season with salt and pepper.
• Drain the pasta, and transfer to a large platter. Ladle sauce over pasta, and top with lobster. Serve immediately.

CREAMY LOBSTER LINGUINE

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook an additional 3 minutes, or until fragrant. Add the salt, tomato puree and heavy cream and stir to combine. Reduce the heat to low and simmer 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine 1 minute less than the suggested cooking time, about 10 minutes.
• Using tongs, remove the pasta from the water and add directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas and lobster and simmer an additional minute, or until everything is heated through. Garnish with additional parmesan and basil, if desired.

SPICY LOBSTER PASTA

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
• Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
• Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
• Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.

SPICY LOBSTER PASTA

Steps:

• Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
• With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
• Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
• Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
• Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.

SPICY CHICKEN LINGUINE

Steps:

• Heat oven to 350°F.
• Place butter in a 13x9 inch baking pan; place in oven to melt.
• Place onions in baking pan; toss in butter.
• Roast 10 minutes.
• Whisk in sour cream, concentrated chicken broth, garlic, basil and crushed red pepper.
• Place chicken evenly in the pan; spoon onions and broth mixture over each breast half.
• Season with salt and black pepper.
• Cover pan with foil; bake until chicken is almost done, about 20 minutes.
• Meanwhile, cook linguine according to package directions until just tender, drain.
• Transfer chicken to a plate.
• Add the spinach, linguine, parmesan, salt and pepper to the sauce; toss well.
• Place chicken on top of pasta-spinach mixture.
• Bake, uncovered, to heat through, about 10 minutes.

SPICY SHRIMP AND LOBSTER LINGUINE

Steps:

• Heat oil in a very large nonstick skilled over medium heat, then add onions and garlic. Saute 10 minutes until golden.
• Add tomatoes, wine, spices; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or till flavors are blended and sauce is slightly thickened.
• Cut lobster into 1/2" pieces. Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
• Cook linguine, drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.