Subj : Lobster - 04
To   : All
From : Dave Drum
Date : Tue Jul 26 2022 12:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Linguine w/Chilies
 Categories: Seafood, Chilies, Pasta, Wine, Cheese
      Yield: 4 servings
 
           Salt
      1 lb Linguine
      2    (1 1/2 lb ea) live lobsters;
           - halved lengthwise. heads,
           - claws, tails separated,
           - coral reserved
      2 tb Extra-virgin olive oil
      4    Fresh thyme sprigs
      2    Red finger chilies; stemmed,
           - seeded, fine chopped
      2 cl Garlic; fine chopped
      1 c  Dry white wine
    1/2 c  Loose packed basil leaves
    1/4 c  Fine chopped flat-leaf
           - parsley
           Ground white pepper
           Pecorino Romano; for
           - serving
 
  In a large pot of boiling, salted water, cook the
  linguine until al dente, about 9 minutes. Using tongs,
  transfer the linguine from the water to a medium bowl,
  and then remove 1 cup pasta water and reserve. Add the
  lobster claws to the pot of still-boiling water and cook
  until the shells are bright red and the meat is cooked
  through, about 6 minutes. Drain and crack open the
  claws, and then coarsely chop two of the claw meat
  pieces, discarding the claw shells.
  
  In a large skillet, heat the olive oil over medium-high
  heat. Working in batches, add the lobster head and tail
  pieces, meat side down, and cook, turning once, until
  the meat is browned and cooked through, about 4 minutes.
  Transfer the pieces to a plate and return the skillet to
  medium-high heat. Add the thyme, chiles, and garlic and
  cook, stirring, until soft, about 2 minutes. Pour in the
  wine and cook until reduced by half, about 4 minutes.
  Add the pasta to the skillet along with the reserved
  pasta water, whole and chopped claw meat, tail pieces,
  coral (if using), basil, and parsley. Season to taste
  with salt and white pepper, gently toss to combine, then
  remove from the heat and transfer the pasta to a serving
  platter. Grate pecorino over the pasta and serve hot.
  
  By: Fulvio Pierangelini
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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