Linguine alla aragosta (lobster)!

Who doesn’t love pasta and lobster, when you put them together you get something really special. This is a simple recipe, but time must be taken to prepare the ingredients. The tomalley and roe from the lobster’s head are the real star of the dish, so carefully save it all. The red stuff is the roe and the green part is the tomalley, any black stuff should be discarded. These wonderful ingredients will enrich the flavour of lobster in the pasta.For this pasta, best to use linguine, as its gathers the sauce better. Also make sure to share this special dish with close friends or family, and serve it with a nice white wine.

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carefully pull away the lobster’s head and split the tail in half with a sharp knife

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save the lobster shells for the sauce

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simmer the lobster sauce for 20 minutes

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strain the lobster sauce ingredients well

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reduce the sauce and add the lobster tails

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Recipe (serves 2)

  • 600g lobster, cooked
  • 300g linguine pasta
  • 4o0g canned cherry tomatoes
  • 1 carrot, roughly chopped
  • 1/2 onion, roughly chopped
  • 2 tbsp parsley stalks, chopped
  • 2 tbsp parsley leaves
  • 200ml white wine
  • 3 garlic cloves
  • 1 whole red chilli
  • 1 chopped red chilli
  • 4 tbsp olive oil
  • salt and pepper

Preparation

  1. With a tea-towel carefully pull the head from the lobster’s tail, scoop the roe and tomalley into a bowl, it will be used for the sauce and keep the shell.
  2. Split lobster tails lengthwise with a sharp knife, remove the back intestine that runs across the  centre of the body.
  3. In a medium saucepan add the lobster shells, onions, carrots and 100 ml of wine. Bring it all to a slow simmer, then drop your tomatoes, parsley stalks and 1 whole chilli. Let it all simmer for about 20 minutes.
  4. Carefully strain the lobster sauce into a deep bowl, make sure to strain all your ingredients well, so as to squeeze every possible juice out.
  5. In a large pot of boiling, salted water, start to cook the linguine, for about 7 minutes.
  6. At the same time in a skillet add the olive oil, garlic, chopped chilli and lightly fry. Add 100 ml of wine, allow the alcohol to evaporate. Pour the lobster sauce in the skillet, add salt to taste, and bring it to the boil so as to slightly reduce sauce.
  7. Drop the tomalley and roe into the skillet and stir it all well. Add your lobster tails  and let it sit in the simmering sauce for 1 minute.
  8. Once the pasta is ready, using tongs, lift the linguine from the water to drain, and carefully drop it into the lobster sauce. Lower the heat and mix well, drizzle 1 tbsp olive oil, parsley leaves and mix the pasta well again. Now sit back and enjoy it, Florence is calling!

This delicious dish goes well with a white wine that’s ideal for shellfish, either a Vermentino from Tuscany or like on this occasion a Grenache Blanc from Priorat, Spain.

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