Recipe for Lobster and Linguine Pasta

July 1, 2012

Recipe for Lobster and Linguine Pasta

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Lobster is one of those luxury food items that although is very good to eat, it still comes second in my opinion to a good crab! But its the the whole package that makes lobster look so opulent, when fresh they are as blue as the sea, but once cooked take on that wonderful pink colour. They can be cooked in several ways boiled or cut in half and grilled with flavoured butters.

I was lucky enough to find these two wonderful lobsters while I was spearfishing off the coast of Weymouth and during the swim back to shore I was already planning what dish they would star in! My brother & his wife were coming out on Saturday night, but it was only Tuesday, how could I keep them fresh until then. So I sought advice from Ben from Portland Shellfish Company, he suggested I keep them alive overnight in the fridge covered with a damp cloth. Then in the morning cook them (the large one for 20 minutes and the smaller one for 15 minutes), once cooled seal them in plastic bags and leave preparing them until Saturday.

Saturday morning came and I had a sneaky taste (chef’s perk) and the meat was still moist and succulent – top-tip: Ben – cheers.

This dish you very gently warm the lobster meat helping to keep it lovely and moist, but don’t cook too long or it will go tough, I think I just got away with it!

Recipe for Lobster and Linguine Pasta

Lobster and linguine pasta

July 1, 2012
: 4
: 10 min
: 15 min
: 25 min
: Easy

By:

Ingredients
  • 2 x 600g freshly cooked lobsters
  • 300g linguine
  • olive oil
  • 2 finely chopped garlic cloves
  • pinch of dried chilli flakes
  • 100ml lobster stock (I boiled the empty shells for 10 minutes)
  • 3 tablespoons chopped parsley
  • 25g butter
  • sea salt & pepper
  • 4 spring onion flowers (trim the spring onions, make lengthways slashes cutting away from the root end. Leave in iced water for an hour to curl)
  • sprigs of parsley
Directions
  • Step 1 Extract the meat from the lobsters, leaving the claws whole for the garnish, cut the rest into bite sized pieces.
  • Step 2 Cook the linguine
  • Step 3 In a large frying pan gently fry the garlic & chilli, without browning the garlic.
  • Step 4 Add the lobster stock and reduce by a 3rd
  • Step 5 When the linguine is cooked add the butter, parsley and lobster (including claws) to the garlic & chilli and stir until the butter has melted.
  • Step 6 Remove the claws and gently stir in the linguine.
  • Step 7 To serve: divide out the linguine and lobster into warm bowls and garnish with a claw, spring onion & sprig of parsley. Drizzle a little olive oil over the dish and serve with garlic bread.

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