Infrared Lobster Linguine – Recipe

It’s red, it’s fiery and it’s fucking delicious! This is my Infrared Lobster Linguine.

Serves 2-3 people

  • Ingredients:
    • 2 lobster tails (I got mine from SeaSalt because they are the best in Egypt)
    • 280g linguine pasta
    • 10-12 cherry tomatoes, cut into halves (you could use sun-dried for an amazing boost of flavor!)
    • 280g tomato sauce for pasta (you can make your own homemade one if you have the time)
    • 2 Tbsp tomato puree
    • 2 Tbsp sun-dried tomato pesto
    • 1 Tbsp paprika powder
    • 1 tsp peperoncino or chili flakes
    • Salt (to taste)
    • Parmesan cheese, pink peppercorns & herb of choice for garnish (chives or parsley work best, but I used coriander)
    • 200g herb butter (for poaching the lobster, you can make your own herb butter with dill and parsley)
  • Method
    1. Get a large pot of heavily salted water to a rolling boil. You want this to be ready for your pasta when the time comes.
    2. Meanwhile, use a pair of kitchen shears to cut lines on either side of the thin shell that protects the inside/belly-side of the lobster tails. Pry the shells open and use your thumb to carefully lift off the meat of the tail and extract it from the shell. Pat the tails dry and set aside.
    3. Heat up a large skillet, add some cooking oil and throw it the cherry tomato halves along with a sprinkle of salt. Cook them for a few minutes until they are coated with the oil and start to slightly wilt.
    4. Drop in the tomato sauce, tomatoe puree, paprika, tomato pesto and chili flakes and stir occasionally. Let the sauce simmer on low heat.
    5. In a small sauce pan, melt the herb butter over medium low heat and drop in the lobster tails.
    6. At this point you want to also start cooking your pasta. Which can take about 7 minutes.
    7. Turn the tails over occasionally if they are not always fully submerged in the butter. They should take about 8 minutes to cook through. Take them out and set aside.
    8. Drain the pasta (but not completely) and add it to the tomato sauce. Stir until the sauce thickness and coats the pasta evenly.
    9. Cut the cooked lobster tails into bite sized pieces and add them to the pasta along with a couple of tablespoons of the melted herb butter that you used to poach the lobster in. Stir to combine.
    10. Serve with a grating of parmesan cheese, pink peppercorns and some chopped herbs.
    11. Enjoy!

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