Linguine With Butter Poached Lobster Tomatoes Chives Recipe 425
LINGUINE ALL' ASTICE (LOBSTER LINGUINE) RECIPE - (4.3/5)
Provided by á-25087
Number Of Ingredients 8
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 WITH BUTTER-POACHED LOBSTER, TOMATOES & CHIVES RECIPE - (4.2/5)
Provided by shauna
Number Of Ingredients 10
Steps:
- Heat a med saucepan over med heat. Add onion & wine & cook till reduced to about 3 Tbsp. of liquid. Lower heat & add cream, then stir in afew cubes at a time till all are incorporated. Add lemon juice & lobster tails. Stir continuously till lobster is cooked, about 5-7 min. The meat should feel firm but not tough. Cook pasta in lg. pot of boiling, salted water till al dente. Drain pasta. Remove butter-poached lobster from sauce, slice into bite-sized pieces &, in lg. bowl, toss with cooked linguine & lobster-poaching sauce to coat. Season with salt & pepper to taste again, then sprinkle with tomatoes & chives & serve.
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DATE NIGHT LOBSTER LINGUINE RECIPE | THE FEEDFEED
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- Preheat oven to 450-degrees Fahrenheit.I n a mixing bowl, evenly coat cherry tomatoes with salt, pepper, and a drizzle of olive oil. Place the tomatoes and garlic on a sheet pan lined with aluminum foil. Place in the oven and roast for 20 - 25 minutes. Set aside
- Remove the shells from the cold lobster tails with scissors. Cut straight down the shell and peel it away, but don’t be afraid to cut it however you need to in order to keep the meat intact. Gently remove the meat so it doesn’t break apart.
- Add 2 tablespoons of olive oil to a large pan over medium-high heat.Cut or chop the shells into smaller pieces (about 1-inch x 1-inch) and add them to the oil when the oil is hot enough.
- Stirring constantly, cook the shells in the oil for about 3 minutes. The lobster shells should be red. Add the cognac to the pan. Please keep the pan off the burner for this part to avoid a fire hazard.
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