Lobster Linguine
Lobster Stock
1 TBSP olive oil
2 cloves of garlic
1 large carrot, chopped
1 stalk of celery, chopped
Half an onion
2 raw empty lobster tail shells cut in half (save meat for below)
10 sprigs of thyme
1 bay leaf
Handful of fresh parsley
¼ cup of sherry, cognac, or white wine
2 cups of water
Warm garlic in a saucepan with the olive oil on medium high heat until fragrant but not browned. Add the carrot, celery, onionand lobster shells to the pan. Let sit on the heat for 5 minutes then add thyme, bay leaf and parsley to release oils from the herbs. Add the wine and scrape the bits from the bottom of the pan. Add the water and cover on medium low heat for one hour. Strain stock and put aside for later.
Lobster pasta sauce
1 TBSP olive oil
½ TBSP butter
3 cloves of garlic finely minced
Pinch of red pepper flakes
1/3 cup canned tomato sauce
1/4 cup sherry, cognac, or white wine
½ cup of homemade lobster stock (from above)
Handful of chopped fresh parsley
Meat from 2 tails of lobster cut into pieces
1/3 cup heavy cream
Handful of basil chopped
¼ cup of grated parmesan cheese
Favorite noodle pasta
Cook pasta al dente. In a skillet on medium high heat, add the olive oil, butter, garlic and red pepper flakes. Cook for 3 minutes and then add the canned tomato sauce. Allow the tomato sauce to reduce and thicken for about 10 minutes while constantly stirring. Add the fresh parsley, sherry, cognac or white wine to deglaze the pan. Next add the lobster stock and reduce for 5 minutes on medium high heat, while constantly stirring. Add the lobster meat and turn down the heat to medium. Add the basil and heavy cream. Do not overcook. Once the pasta is done, drain and add directly into the skillet with sauce. Mix to allow the pasta to absorb the flavors for about 3-5 minutes. Once the sauce has thickened, mix in the parmesan cheese and then turn off the heat. Finally, serve it with some additional parmesan cheese and enjoy!
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