Lobster Linguine
Lobster Linguine

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lobster linguine. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lobster Linguine is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Lobster Linguine is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook lobster linguine using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Lobster Linguine:
  1. Take Butter
  2. Take 1 White Onion
  3. Make ready 2 Carrots
  4. Take 1 bunch Thyme
  5. Take 2 Whole Lobsters
  6. Prepare 3 pinch Cayenne Pepper
  7. Take 3 tbsp Tomato purée
  8. Take 200 ml White wine
  9. Get 100 ml Brandy
  10. Take 200 ml Chicken or vegetable stock
  11. Make ready 100 ml Double cream
Instructions to make Lobster Linguine:
  1. Remove the lobster tail from the carcasse, this can be trickier than first thought. After removing the head, I prefer to separate one side of the tail shell from the bottom, working towards the end of the tail until the lobster meat can be removed
  2. Finely chop the onion and carrots and add to a pan with sufficient butter and thyme stalks. Gently fry on a low heat until the carrot and onion soften.
  3. Break the lobster carcasse into large pieces and add these to the pan along with the legs, claws and head (I tend to leave this whole). Additionally add cayenne pepper, tomato purée, thyme and white wine to the pan.
  4. Pour the brandy into the pan and set alight (flambé) until the flames naturally die out.
  5. Add the chicken stock and increase the heat of the pan marginally in order to reduce the liquid content and thicken the bisque.
  6. Once the consistency of the bisque has thickened, remove the carcasse (keeping the claws for later) and thyme stalks and pour the remaining bisque into a blender and liquify.
  7. Heat a pan of boiling water and add enough salt to make the water taste strongly of the sea. Cook linguine (fresh or dry vary in cooking times) until al dente.
  8. Heat a frying pan to a medium temperature and add a large knob of butter. When the butter has started to bubble, place an unseasoned lobster tail upside down into the pan, fry on both sides (time depends on the size and thickness of the tail, the meat should look moist but not translucent when cooked)
  9. Sieve the contents of the blender into a pan, add the double cream, season to taste and whisk gently.
  10. Remove the cooked linguine from the pan and at to the plate, add the cooked lobster tail and claws. Then pour over a generous amount of the lobster bisque.

So that is going to wrap it up with this special food lobster linguine recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!