Lobster linguine
There are tons of lobster linguine recipes out there, and it’s easy to see why—it’s a perfect match. However, I prefer cooking the linguine inside the lobster bisque rather than boiling it separately. This small step elevates the dish, making it more than just pasta with lobster.
When the linguine is cooked directly in the lobster bisque, it absorbs all the rich flavors, creating a deeper, more immersive lobster taste. In the past, I cooked pasta separately, then combined it with a splash of bisque and butter before serving. It was still delicious and flavorful, but cooking the linguine in the bisque gives a more taste. The starch from the pasta naturally thickens the bisque, allowing it to coat the noodles beautifully without needing butter. It takes time to make the bisque and requires a good amount of lobster, but it’s absolutely worth it.
Ingredients:
• 150g dried linguine
• 3 lobsters
• 2 tbsp tomato paste ( used triple concentrated)
• 1 can of cherry tomatoes
• 3-2 Garlic cloves
• 1 Leek
• 3 Celery stalks
• A bunch of fresh parsley
• 1 /2 cup fresh cherry tomatoes
• 1 whole eshallots
Preparing the Lobster:
1. Bring a pot of water to a boil, add 1 tbsp salt, and blanch the lobsters until they turn red. Remove and place them in an ice bath.
2. Separate the lobster heads from the tails. Carefully remove the shells from the tails while keeping the lobster meat intact. Devein the tails and cut them into bite-sized pieces.
Making the Lobster Bisque:
1. Heat olive oil in a pan and sauté the lobster heads, shells, and chopped vegetables (garlic, leek, celery).
2. Once the shells turn deep red and release a fragrant aroma, add canned tomatoes, tomato paste, and white wine. Let it simmer for about 5 minutes until the alcohol evaporates.
3. Pour in about 1.5L of the lobster blanching water. Add basil and parsley, then simmer for about 30 minutes.
4. Strain the bisque through a sieve.
Cooking the Pasta:
1. In a hot pan, sauté minced garlic, shallots, and red chili in olive oil until fragrant. Quickly sear the lobster meat on both sides, then remove it from the pan.
2. In the same pan, add the strained lobster bisque along with the dried linguine. Cover and let it cook for about 8 minutes, stirring occasionally.
3. Once the pasta is al dente and the sauce has thickened, add fresh cherry tomatoes and cook for another minute. Turn off the heat and mix in chopped parsley.
Serving:
Plate the linguine, top with the seared lobster, and enjoy.
