Recipe: Appetizing Lobster Linguine

Lobster Linguine. Bring a large pot of salted water to a boil. The Best Lobster Linguine Recipes on Yummly Creamy Lobster Linguine, Steak And Lobster Linguine, Lobster Linguine In Blushing Saffron Sauce.

Linguine with sweet onions, bacon, sauteed shrimp, and langostino lobster is the perfect dish for dinner parties! All Reviews for Amazing Shrimp and Langostino Lobster Linguine. Find lobster linguine stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. You can cook Lobster Linguine using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Lobster Linguine

1. You need of Butter.
2. You need 1 of White Onion.
3. Prepare 2 of Carrots.
4. You need 1 bunch of Thyme.
5. Prepare 2 of Whole Lobsters.
6. It's 3 pinch of Cayenne Pepper.
7. Prepare 3 tbsp of Tomato purée.
8. It's 200 ml of White wine.
9. It's 100 ml of Brandy.
10. Prepare 200 ml of Chicken or vegetable stock.
11. You need 100 ml of Double cream.

Theo Randall, head chef at the Intercontinental Park Lane hotel in London, shows Huffington Post how to make a luxurious lobster linguine. Lobster Linguine with Chilies at Irene - Florence ItalyChristina Holmes. The dish has hints of tomato. The Linguine with Lobster recipe out of our category Herb!

Lobster Linguine step by step

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..

Roughly cut lobster into bite-sized pieces. You can enjoy lobster at home, with these top cooking tips from Padraic Hanley. Photo: Michael Chester 'Buy your lobster on the day you are planning to cook it' Easy Lobster Scampi with Linguine is packed with sweet, succulent lobster, and an INSANE garlicky butter sauce. Lobster and tomatoes combine in a simple sauce perfect for topping linguine. Delicious italian spaghetti with fresh sea food & spices.