Lobster Linguine



This is an extraordinarily delicious dish. It doesn’t take a lot of time and it doesn’t require advanced skills.

But it does demand care.

Care is especially needed in the preparation of the garlic oil which, as the name suggests, is olive oil infused with garlic. If you burn the garlic, you have to start over.

Lobster Linguine
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When he’s not putting out The Ellsworth American, going to Zumba or walking his dog, Banjo, Managing Editor Stephen Fay is often behind the stove. Our fearless leader loves to prepare rustic Italian dishes that go well with a hearty wine.
Servings
6-8 servings
Servings
6-8 servings
Lobster Linguine
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
When he’s not putting out The Ellsworth American, going to Zumba or walking his dog, Banjo, Managing Editor Stephen Fay is often behind the stove. Our fearless leader loves to prepare rustic Italian dishes that go well with a hearty wine.
Servings
6-8 servings
Servings
6-8 servings
Ingredients
  • ½ cup olive oil
  • 12 cloves garlic thinly sliced not minced.
  • ¼ tsp. crushed red pepper flakes
  • 1 medium red onion diced
  • 4 anchovies (drained rinsed)
  • ½ cup parsley chopped
  • ½ cup dry white wine
  • 1 14-oz. can diced tomatoes drained
  • 1 lb. linguine
  • 12 basil leaves chopped
  • 2 cups chopped lobster meat
Servings: servings
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Instructions
  1. Making the garlic oil:
  2. In a small saucepan, over low heat, add the oil, garlic slices and red pepper flakes. Cook for 20 minutes till the garlic is soft, stirring occasionally. Make sure the garlic doesn’t burn (watch the heat). After 20 minutes, using a sieve, drain the oil into a 12-inch skillet and reserve the garlic slices in a bowl.
  3. Heat skillet over medium heat and add the onion and anchovies. Sauté till the onions are light golden and the anchovies have melted away, about 15 minutes.
  4. Spread out the defrosted lobster meat. Sprinkle with a few pinches of kosher salt and some ground black pepper. Add the garlic slices and a drizzle of olive oil. Mix it all with your hands then set the lobster aside to marinate at room temperature.
  5. Back to the skillet with the onions/anchovies: After the onions have turned light golden, add the wine and raise the heat to medium high and cook for 3-5 minutes till the alcohol smell is gone. Lower the heat to medium then add the diced tomato, a small pinch of salt and half of the chopped parsley. Cover w/lid ajar and simmer gently 15 minutes to meld all the flavors.
  6. Meanwhile bring a pasta pot filled with 4 quarts of water and 2 tablespoons of kosher salt to a boil. (Salt is important: the pasta water should be seasoned to taste like the sea).
  7. Once the water is boiling, it will be time to poach the lobster meat. Place the lobster meat into the skillet pan and mix it up with the sauce then spread it out evenly over the bottom of the pan and cover it with a lid. Lower the heat to a bare simmer (very low). The lobster will cook fairly quick, 5-8 minutes.
  8. Add linguine to the pot and boil till al dente.
  9. After the lobster has cooked for 5 minutes test it to see if it is done. If not, continue cooking and testing every minute. Don’t overcook or it’ll be rubber. Once it’s done, remove the pan from the heat.
  10. When the pasta is al dente, reserve some of the pasta water (½ cup) then drain the pasta. Add the drained pasta to the skillet along with the lobster and mix. (If the consistency of the sauce seems too tight or thick, then add a wee bit (¼ cup) of the pasta water and remix.)
  11. Garnish w/remaining parsley and basil leaves. Serve with a spanking, sprightly white wine and rub liberally on your chest.
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