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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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