Rosana McPhee’s Lobster Linguine

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When you fancy something a little special but don’t want to spend hours in the kitchen, Rosana’s lobster linguine recipe is the perfect dish


Lobster not only adds a touch of luxury, it also brings a delicious sweetness to the final dish.

Ingredients
For the lobster linguine:
• 4 lobster tails, fresh on shell
• 150g of linguine
• 200g of king prawns
• 2 tbsp of olive oil
• basil leaves, chopped
• extra virgin olive oil, to drizzle

For the rustic tomato sauce:
• 1 white onion, finely chopped
• 2 garlic cloves, finely chopped
• 5 tomatoes, skinless and diced
• 150ml of passata
• 150ml of lobster bisque
• 100ml of white wine
• 1 bouquet garni
• 1 red chilli, de-seeded and finely chopped
• salt
•  pepper

Method
1
Start by making the rustic tomato sauce. Sauté the onion and garlic until light brown. Add the fresh chopped tomatoes and let them cook for 5 minutes

2 Add the passata, the lobster bisque, the wine and the bouquet garni and cook for a further 10 minutes
3 In a separate frying pan, dry-roast the chilli for a couple of minutes and then add to the sauce. Season well, remove the bouquet garni and set aside. You will be left with around 500ml of sauce. Don’t worry if you don’t use it all, as it freezes very well
4 Next, prepare the lobster. Starting at the top of the tail, cut lengthways with a pair of kitchen shears, trying not to cut the flesh. Using your hands, gently but firmly pull the meat from the shell in one piece
5 Steam the lobster tails for 8 to 10 minutes. Once steamed, cut two of the tails into big chunks. Keep the other two whole for later
6 Add olive oil to a pan and quickly cook the prawns until pink, then add the tomato sauce and the lobster chunks and stir well
7 Cook the linguine as indicated in the pack, drain and add to the pan with the sauce. Toss well to cover all the strands of pasta with the sauce, then plate
8 Top each dish with a cooked lobster tail and garnish with basil and a drizzle of extra virgin olive oil


Recipe courtesy of Rosana McPhee, originally published on GreatBritishChefs.com

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