Italian
Linguine with Lobster
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy lobster linguine prepared with a rich bisque and fresh cherry tomatoes, finished with parsley and basil.
Ingredients
12 items- LobsterWhole lobster, including shells and meat
- Pomodorini PiccadilliPiccadilly cherry tomatoes
- Datterino Cherry TomatoesDatterino cherry tomatoes
- GarlicGarlic cloves
- Chili PepperChili pepper, fresh or dried
- BasilFresh basil leaves
- SaltSalt
- PepperBlack pepper
- ParsleyFresh parsley, chopped
- Tomato PasteTomato concentrate
- WaterCold water for the bisque
- LinguineLinguine pasta
Method
- Toast the lobster shells on all sides until they turn reddish brown. After 5 minutes, remove from the heat and extract all the meat from the shells, including from the claws.
- Make the bisque: put the lobster heads in a pan, crush them well to release the flavor, and toast them. Add cold water and tomato concentrate. Simmer for 30 minutes.
- Cut the lobster meat into pieces and set aside.
- Prepare the cherry tomatoes (Piccadilly and Datterino): rinse them, then crush them with your hands.
- Strain the bisque to obtain a smooth broth.
- Sauté the cherry tomatoes with garlic and chili pepper. Add a few basil leaves, a pinch of salt and pepper. Pour in the strained bisque and bring to a simmer.
- Cook the linguine in boiling salted water, then finish cooking them in the sauce (risottatura). At the end, add the lobster meat and a generous amount of chopped parsley. Toss vigorously to emulsify (mantecare).
- Plate the linguine, forming a nest. Garnish with cherry tomato cream, lobster bits, and fresh basil leaves.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
