Linguine with Lobster

Ingredients:

2 lobsters, Scottish, 600g each

2 garlic cloves

10g of thyme

10g of red chillies

10g of spring onions

20ml of brandy

2 star anise

100g of cherry tomatoes, halved

350g of linguine, dried

80ml of extra virgin olive oil, plus extra to finish the sauce

10g of flat-leaf parsley, chopped

10g of basil, chopped

micro basil

salt

pepper

TOMATO SAUCE

200g of San Marzano tomatoes, skinned and roughly chopped

1 garlic clove, crushed

20g of onion, chopped

1 handful of basil, roughly chopped

olive oil

LOBSTER STOCK

400g of lobster shell

1 onion, large dice

1 celery stick, large dice

1 carrot, large dice

25ml of brandy

125ml of white wine

1 star anise

1 tsp tomato paste

Instructions:

For the tomato sauce, add a thin film of olive oil to a medium saucepan and place over a medium heat. Once hot, sweat the garlic until golden, then add the basil and onion and stir for a further 2 minutes. Add the tomatoes and cook for 5 minutes to break down, then pass through a mouli and set aside to cool

Preheat the oven to 200˚C/gas mark 6

For the lobster stock, place the lobster shells, onion, celery and carrot on a baking tray and roast in the oven for 10 – 15 minutes

Meanwhile, add the brandy to a large saucepan, reduce until almost dry then add the wine and reduce until almost dry again

Stir in the star anise and tomato paste, then add the roasted shells and vegetables. Cover with water and simmer for approximately 1 1/2 hours, skimming off any scum that floats to the surface. Once ready, pass through a fine strainer and set aside

To begin the sauce, place a pan over a medium heat and add the extra virgin olive oil. Once hot, gently fry the garlic, thyme and chilli until tender, then add the spring onions and stir through. While they are still alive but insensate, quickly and firmly cut the lobsters in half lengthways, remove the claws from the lobster and freeze or use for another dish. Add the lobsters to the hot pan and pour in the brandy

Add the star anise, tomatoes, the tomato sauce and a good ladle of lobster stock. Cover with a lid and simmer for approximately 5 – 8 minutes

Meanwhile, drop the linguine into salted boiling water and stir thoroughly for the first 1 – 2 minutes – this will ensure it does not stick together. Cook until al dente for 7 – 8 minutes

Just before the pasta is ready, remove the lobster halves and use strong kitchen scissors to trim off the legs and antennae so you are left with neat body portions. Strain the pasta and add to the pan with the sauce, along with a splash of the pasta water. Finish the pasta with a dash of olive oil, salt, pepper, parsley and basil and toss to coat

To serve, use a pair of tongs or carving fork to gather the pasta and arrange left of centre on each plate. Add the lobster, any remaining sauce from the pan and micro basil. Serve immediately

Notes:

Rich Flavor Profile: This recipe combines the delicate sweetness of lobster with the robust flavors of garlic, thyme, red chilies, and aromatic herbs like parsley and basil, creating a complex and satisfying dish.

Lobster Stock Depth: The use of homemade lobster stock adds depth and richness to the sauce, elevating the overall flavor profile of the dish. Roasting the lobster shells and vegetables before simmering enhances their flavors.

Tomato Sauce Base: The tomato sauce, made with San Marzano tomatoes, garlic, onion, and basil, serves as a flavorful base for the dish, providing a balance of acidity and sweetness.

Cooking Techniques: Various cooking techniques are employed, such as sweating the garlic and onions, simmering the lobster stock, and briefly cooking the lobster in brandy, allowing for the development and layering of flavors.

Perfectly Cooked Pasta: The linguine is cooked al dente and then finished in the sauce, ensuring that it absorbs the flavors while retaining its texture and bite.

Visual Presentation: The dish is visually appealing, with vibrant colors from the cherry tomatoes, basil, and micro basil garnish, making it an attractive option for serving to guests.

Serving Suggestions: The lobster halves are arranged elegantly on each plate, accompanied by the linguine tossed in the flavorful sauce, providing a visually striking presentation.

Balance of Textures: The combination of tender lobster meat, al dente linguine, and the silky tomato-based sauce creates a delightful contrast of textures in each bite.

Customization: While the recipe provides specific instructions, there is room for customization based on personal preferences, such as adjusting the level of spiciness or incorporating additional herbs and spices.

Immediate Serving: The dish is best served immediately after preparation to ensure that the lobster remains tender and the pasta maintains its ideal texture, offering a delightful dining experience.

Nutrition Information:

Calories: 600 | Protein: 30 grams | Carbohydrates: 50 grams | Fat: 20 grams | Fiber: 5 grams

Frequently Asked Questions:

Can I use frozen lobster instead of fresh?

Yes, you can use frozen lobster if fresh is not available.

Thaw it thoroughly before cooking for the best results.

Is it necessary to use Scottish lobsters, or can I use other varieties?

While Scottish lobsters are recommended for their flavor and quality, you can use other varieties available in your region.

Can I substitute dried herbs with fresh ones?

Yes, you can use fresh thyme and basil instead of dried.

Adjust the quantity based on your preference for fresh herbs.

What can I use as a substitute for brandy?

You can substitute brandy with cognac or dry sherry for a similar flavor profile.

Can I skip the star anise in the lobster stock?

Yes, you can omit the star anise if you prefer.

It adds a subtle aromatic note but is not essential to the recipe.

How do I know when the lobster is cooked?

Lobster is cooked when the meat turns opaque and firm.

Be careful not to overcook it, as it can become tough.

Can I prepare the lobster stock in advance?

Yes, you can prepare the lobster stock ahead of time and store it in the refrigerator or freezer until needed.

Reheat before using in the recipe.

What can I do with the lobster claws if I don’t want to freeze them?

You can use the lobster claws in other dishes or serve them alongside the linguine for an impressive presentation.

Is it essential to use a fine strainer when straining the lobster stock?

Using a fine strainer helps remove any small particles or impurities, resulting in a cleaner and clearer stock.

However, a regular strainer can also work if a fine one is not available.

Can I make this dish ahead of time for a dinner party?

While it’s best served immediately for optimal flavor and texture, you can prepare some components in advance, such as the lobster stock and tomato sauce, to save time on the day of the dinner party.

Reheat the sauce and lobster gently before tossing with freshly cooked linguine.