 lobster
What about lobster linguini? This is a simple dish you can make in 15 mins and I eat it all the time here in Italy because I love shellfish. This dish comes together fast so have everything ready.
Lobster Linguini For 2:
1 cleaned lobster, halved lenghtwise
1/3-1/2 box of linguini, try to use a good one like De Cecco or even better an artisianal brand
basil, chiffonade at the last minute or tear into small pieces
1 15 oz can chopped toms or 2 C. fresh, peeled, seeded and diced 1/4"
1/2 t. anchovy paste
2 crushed garlic gloves, not minced just peeled and fattened a bit with a knife
1/4 c. white wine
dash red chili flakes
good olive oil
1. Start pasta water, add salt to water and cook pasta until almost al dente.
2. Heat olive oil in large skillet, add garlic and brown for 5 mins or so then remove.
3. Add lobster to pan and cook, sear on all sides until golden and set aside, you will finish cooking in sauce later.
4. Add anchovy paste and cook for 1 min. add chili flakes and cook 30 seconds, deglaze pan with wine, scrape fond of the bottom on pan and reduce for 2-3 mins. Add toms and cook on high until reduced a bit.
5. Now add lobster and juices back to skillet, cook until lobster done. Plate up lobster.
6. Drain almost done pasta, add to sauce and cook 1-2 mins more. This is a really important step, starch from pasta will thicken sauce a bit and cooking in sauce will make pasta absorb flavor. Taste and adjust salt and add pepper.
7. When pasta is done, plate with lobster and sprinkle with basil. As with all seafood, no cheese.
I could eat this everyday for a week! |