Guide to Make Lobster Linguine

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lobster linguine. One of my favorites food recipes. This time, I’m gonna make it a little 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 every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Lobster Linguine is something that I’ve loved my entire life.

Recipe of Lobster Linguine

To get started with this particular recipe, we have to prepare a few ingredients. You can have lobster linguine using 11 ingredients and 10 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Lobster Linguine:

1. Prepare Butter
2. Make ready 1 White Onion
3. Make ready 2 Carrots
4. Prepare 1 bunch Thyme
5. Take 2 Whole Lobsters
6. Get 3 pinch Cayenne Pepper
7. Take 3 tbsp Tomato purée
8. Prepare 200 ml White wine
9. Prepare 100 ml Brandy
10. Take 200 ml Chicken or vegetable stock
11. Make ready 100 ml Double cream

Instructions

Steps to make Lobster Linguine:

1. 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
2. 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.
3. 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.
4. Pour the brandy into the pan and set alight (flambé) until the flames naturally die out.
5. Add the chicken stock and increase the heat of the pan marginally in order to reduce the liquid content and thicken the bisque.
6. 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.
7. 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.
8. 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)
9. Sieve the contents of the blender into a pan, add the double cream, season to taste and whisk gently.
10. 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.

As simple as that Steps to Prepare Lobster Linguine

So that’s going to wrap it up with this special food lobster linguine recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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