Linguine All Astice Lobster Linguine Recipe 435 Food

LINGUINE ALL' ASTICE (LOBSTER LINGUINE) RECIPE - (4.3/5)

Steps:

• With the bottom side of the lobsters, where the tummy is, slice them vertically in two. Crush the claws with a meat mallet so that the meat can be extracted easily when they are cooked. Set aside. Boil water in a pot for the pasta. When water boils, add salt. Cook pasta following the number of minutes written in the package. Lessen a minute from the recommended cooking time because you will still cook the pasta with the sauce. Meantime, while waiting for the water to boil, cook the sauce. When they turn golden, add lobsters. Cook them until until they turn orange or about 5 minutes. In a saucepan, sauté garlic with extra virgin olive oil. Pour wine and put up the fire to medium - high. After about 2 minutes, add tomatoes & half of the minced parsley and turn down fire to low - medium. Cover. Cook for another 15 minutes. If the sauce is drying up, add a little bit of the water you are cooking the pasta with. The sauce shouldn't be too watery or else you will the sauce will taste mild. Season with salt & pepper. Add cooked pasta in the saucepan. Mix well. Cook together for 1 - 2 minutes. Sprinkle the rest of the minced parsley. Serve pasta immediately with 1/2 a lobster each plate and drizzle with extra virgin olive oil.

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.

CREAMY LOBSTER LINGUINI

Steps:

• Cook linguini in a pot of boiling salted water. In a pan, melt butter; add green onions, lobster, and salt and pepper. Remove lobster when it's heated through.
• Add Dijon mustard to pan. Then add white wine to deglaze; stir constantly to scrape up any bits from bottom and evaporate the alcohol. Let reduce to half.
• Add cream, simmering until thickened. Return lobster meat to pan and allow to reheat. Toss in a large bowl with linguini. Garnish with parmesan.