Linguine Allaragosta Fresco Lobster Linguine Recipes

CREAMY LOBSTER LINGUINE

Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Time 50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups tomato puree
1/4 cup cream
1 pound linguine
1/4 cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 1 1/2-pound lobsters, steamed, meat removed

Steps:

Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

LINGUINE ALL' ASTICE (LOBSTER LINGUINE) RECIPE - (4.3/5)

Linguine all' Astice (Lobster Linguine) Recipe - (4.3/5) image

Provided by á-25087

Number Of Ingredients 8

Ingredients

350 - 400 g. linguine
2 medium lobsters, allot 1 lobster for 2 persons (Each of the lobsters I used weighed around 600 g.)
300 g. mature, plump & tasty tomatoes, halved (I used datterini tomatoes. Please don't replace with canned tomato puree.)
250 ml. dry white wine
1 clove garlic, chopped finely
bunch of fresh parsley, chopped finely
extra virgin olive oil
salt & pepper

Steps:

With the bottom side of the lobsters, where the tummy is, slice them vertically in two. Crush the claws with a meat mallet so that the meat can be extracted easily when they are cooked. Set aside. Boil water in a pot for the pasta. When water boils, add salt. Cook pasta following the number of minutes written in the package. Lessen a minute from the recommended cooking time because you will still cook the pasta with the sauce. Meantime, while waiting for the water to boil, cook the sauce. When they turn golden, add lobsters. Cook them until until they turn orange or about 5 minutes. In a saucepan, sauté garlic with extra virgin olive oil. Pour wine and put up the fire to medium - high. After about 2 minutes, add tomatoes & half of the minced parsley and turn down fire to low - medium. Cover. Cook for another 15 minutes. If the sauce is drying up, add a little bit of the water you are cooking the pasta with. The sauce shouldn't be too watery or else you will the sauce will taste mild. Season with salt & pepper. Add cooked pasta in the saucepan. Mix well. Cook together for 1 - 2 minutes. Sprinkle the rest of the minced parsley. Serve pasta immediately with 1/2 a lobster each plate and drizzle with extra virgin olive oil.

LINGUINE ALL'ARAGOSTA FRESCO (LOBSTER LINGUINE)

Linguine all'Aragosta Fresco (Lobster Linguine) image

This is my version of spaghetti lobster. It can be served as an appetizer or entree. Marinated chicken, shrimp, scallops, etc. can be used in place of lobster to make the meal more affordable to people on a budget. Using Holland House® cooking wine as a substitute also works surprisingly well.

Provided by JedV

Categories Italian Recipes

Time 1h24m

Yield 4

Number Of Ingredients 13

Ingredients

2 (5 ounce) uncooked lobster tails
¼ cup unsalted butter, cubed
3 scallions, white parts only, minced
1 ½ tablespoons minced garlic
8 Roma tomatoes, crushed (concasse)
1 tablespoon chili powder
1 ½ teaspoons dried basil
1 cup Chablis wine
1 (16 ounce) package linguine pasta
¼ cup light cream
1 scallion, green part only, thinly sliced
1 pinch sea salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover; bring the water to a boil over high heat. Add lobster tails, replace cover, and steam until no longer translucent in the center, about 10 minutes. Remove meat from shell and cut into bite-size pieces.
Melt the butter in a large skillet over medium heat. Add scallion whites and garlic; cook and stir until aromatic, 1 to 2 minutes. Add tomatoes, chili powder, and basil. Cook until tomatoes have softened slightly, 2 to 3 minutes. Add wine; reduce heat to medium-low. Cook the sauce, uncovered, stirring occasionally, until wine has evaporated, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Reduce heat under sauce. Add lobster, cream, and scallion greens; cook until thickened to your desired consistency, 5 to 10 minutes. Season with sea salt and pepper. Add pasta in batches, tossing thoroughly to coat after each addition. Sprinkle Parmesan cheese on top.

Nutrition Facts : Calories 694.5 calories, Carbohydrate 93.3 g, Cholesterol 84.7 mg, Fat 20 g, Fiber 6.7 g, Protein 29.5 g, SaturatedFat 11.1 g, Sodium 608.8 mg, Sugar 8.2 g

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