Linguine pasta with lobster
Linguine pasta with lobster
Linguine pasta with lobster is a refined first course of Italian cuisine, mainly used for Christmas dinner, New Year’s Eve, Ferragosto and for important occasions, such as wedding anniversaries and Valentine’s Day.
Linguine pasta with lobster is a recipe that at first glance may seem slightly complicated due to the fact that cooking a large live crustacean with claws inspires fear and sentimentality, this factor can be solved in two simple ways: buy a lobster frozen alive, or cut it in half without removing the rubber bands from the claws, I honestly have always opted for the first version, in this way I safeguarded my fingers and I was not assailed by guilt, after all, it is a simple recipe and as fast as all preparations based on molluscs, crustaceans and fish in general.
In addition to being an elegant and sophisticated dish, linguine pasta with lobster is rich in proteins, minerals, potassium and phosphorus. Considerably low-calorie, it can be adopted as a single dish in slimming diets and in diabetics, however, it is not recommended for use in pregnant and breastfeeding diets, because lobsters like all crustaceans are potentially allergenic.
- 200 g pasta linguine or spaghetti
- 1 astice grande (600g)
- 400 g cherry tomatoes
- 2 spicchi d’aglio tritato
- 2 spoons of chopped fresh parsley
- 1 slightly hot pepper
- 50 ml extra virgin olive oil
- 100 ml dry white wine
- j.e. salt and pepper
Put a saucepan with water on a high heat stove and when it boils, lower the tomatoes already washed previously, cook for 1 minute and then drain them with the spider or skimmer.
Peel the tomatoes and cut them into 4 parts, then, fry half the garlic with half the hate in a pan and cook them for 10 minutes with a pinch of salt.
Using scissors, cut the lobster in half lengthwise, remove the tomalley * and wash it under running water.
In a large pan, which can also contain the pasta, lightly fry the minced garlic with a pinch of pepper and the chilli, put the lobster with the pulp in contact with the sauce and cook for 2 minutes over medium-high heat, then, sprinkle half of the chopped parsley.
Pour in the wine and cook the lobster for 10 minutes over medium heat with the lid on, when it has turned red, remove it from the pan, remove the flesh and cut it into small pieces, being careful not to break the shell.
Turn the tomato cooking water back on and when it boils, drop the pasta and add salt.
Transfer the tomato sauce to the pan with the lobster cooking juices, add a ladle of pasta cooking water and mix everything well and cook over medium heat.
Drain the pasta halfway through cooking and keep the water, then, transfer it to the lobster sauce and finish cooking over high heat, gradually adding the cooking water as needed, making sure that, at the end of cooking the pasta must be juicy but not soupy.
Add the other parsley and lobster pulp, sauté 2-3 times or mix well with 2 tablespoons. Serve and decorate with the carapace.
- Tomalley is the liver and pancreas of the green-colored lobster, although it is considered a delicacy in gourmet cuisine, it is recommended to export it because it is a receptacle for pollutants and toxins, especially if their origin is Canadian or American, in fact, such governments prohibit its consumption.
- * Spider or skimmer, are ladles with holes that are used in the kitchen to drain food
- When serving linguine with lobster do not forget to set the table with the special pincers.
- For a good result it is better to use live lobster but, if you are like me who do not have the courage to kill it, then buy the frozen live one and not the pre-cooked one.
- Frozen lobster must be defrosted at least 12 hours in the fridge before cooking it.
- Linguine with lobster is a dish that should be eaten immediately and hot, if desired, it can also be kept for a day but with poor results.
- 2 frying pans
- Spider * or skimmer *
- Ladle for broth
- 2 plates