Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lobster linguine. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lobster Linguine is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Lobster Linguine is something that I have loved my whole life. They’re fine and they look fantastic.
Bring a large pot of salted water to a boil. The Best Lobster Linguine Recipes on Yummly Lobster Linguine In Blushing Saffron Sauce, Creamy Lobster Linguine, Steak And Lobster Linguine.
To begin with this recipe, we have to prepare a few components. You can have lobster linguine using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Lobster Linguine:
- Get Butter
- Take 1 White Onion
- Take 2 Carrots
- Prepare 1 bunch Thyme
- Make ready 2 Whole Lobsters
- Take 3 pinch Cayenne Pepper
- Make ready 3 tbsp Tomato purée
- Make ready 200 ml White wine
- Take 100 ml Brandy
- Prepare 200 ml Chicken or vegetable stock
- Prepare 100 ml Double cream
I basically have your Valentine's Day dinner figured out. You can pretty much treat the lobster like you do the chicken. 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.
Instructions to make Lobster Linguine:
- 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
- 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.
- 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.
- Pour the brandy into the pan and set alight (flambé) until the flames naturally die out.
- Add the chicken stock and increase the heat of the pan marginally in order to reduce the liquid content and thicken the bisque.
- 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.
- 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.
- 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)
- Sieve the contents of the blender into a pan, add the double cream, season to taste and whisk gently.
- 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.
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So that is going to wrap it up for this special food lobster linguine recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
