Eirini’s Lobster Linguine
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While free diving in Syros, Greece with my sister, Eirini, and collecting sea urchins, I caught a lobster. Eirini prepared the lobster using this recipe for an exciting diner with the thrill of summer and just the right trace of heat.
Eirini’s Lobster Linguine
While free diving in Syros, Greece with my sister, Eirini, and collecting sea urchins, I caught a lobster. Eirini prepared the lobster using this recipe for an exciting diner with the thrill of summer and just the right trace of heat.
Persons
4
Serving Size
1
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Notes
Tips:
1. If you cannot find someone to cut the lobster, you can steam it for 5 minutes, and then cut it.
2. For additional flavor you can cook the lobster head with the linguine.
Serving Suggestions:
Arrange the meat and claws on top. Sprinkle with lemon zest and parsley. Serve pasta warm.
Ingredients
- 2 lobsters (1-1½ lb. each)
- 12 ounces uncooked linguine
- 4 tablespoons olive oil
- 2 shallots finely sliced
- ½ teaspoon red pepper flakes crushed
- 2 large tomatoes skinned and seeds removed
- 1 teaspoon salt
- ⅓ cup dry white wine
- ½ teaspoon fennel seeds
- 1 teaspoon lemon zest
- 2 tablespoons parsley finely chopped
Instructions
- Ask the fishmonger at your fish market to split the live lobster in half lengthwise, or do it yourself.
- Remove and discard stomach sack located just behind eyes.
- Heat olive oil in a large skillet over medium heat.
- Sauté lobster cut side down for about 5 minutes.
- Move lobster to a large cutting board, and let it cool slightly.
- In the same skillet sauté shallots, red pepper flakes, fennel seeds and salt for 1 minute.
- Add chopped tomatoes and wine stirring often until tomatoes are soft and juicy (about 5-8 minutes). Turn heat off.
- Carefully remove lobster meat from shells, and cut into 1 inch pieces. Add lobster meat to tomato sauce.
- Using a “lobster cracker” crack the claws, and carefully add it to the sauce.
- You may keep the head for decoration.
- Cook linguine in a large pot of boiling salted water stirring occasionally until “al dente.” Drain reserving 1 cup of pasta cooking liquid.
- Add linguine and ½ cup reserve pasta cooking liquid to lobster tomato mixture. Use tongs to toss the pasta in the sauce. Cook for 2 minutes adding some more cooking liquid if needed to make the sauce juicier.
- Check for seasoning.
- Drizzle with a bit more olive oil.
Nutrition Facts
Eirini’s Lobster Linguine
Serves: 4
|
Amount Per Serving: 1
|
||
|---|---|---|
| Calories | 700.82 kcal | |
| % Daily Value* | ||
| Total Fat 17.19 g | 26.2% | |
| Saturated Fat 2.65 g | 10% | |
| Trans Fat 0.03 g | ||
| Cholesterol 360.04 mg | 120% | |
| Sodium 1213.94 mg | 50.5% | |
| Total Carbohydrate 72.24 g | 24% | |
| Dietary Fiber 4.87 g | 16% | |
| Sugars 6.8 g | ||
| Protein 59.48 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cooking with Chef Stef
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The picture of the lobster linguine looks scrumptious! It is hard to believe that the dish can be prepared in such a short time. I can hardly wait for the book to come out.
Kathryn,
Thank you for your nice comment, and you’re right it only takes 30 minutes.
I’m looking forward to your comments on some of the other recipes.
Chef Stefania
Kathryn,
I hope you enjoy this recipe and the others that are on the site. We just added Linguine with clams one of my favorites.
Best wishes,
Chef Stefania