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Fast Guide to Producing 5-Star Lobster Linguine

Wishing to eat Lobster Linguine a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with clear instructions on producing a Lobster Linguine like a famous chef made.

Lobster Linguine

We hope you got benefit from reading it, now let's go back to lobster linguine recipe. You can have lobster linguine using 11 ingredients and 10 steps. Here is how you do it.

To prepare an unforgettable Lobster Linguine, below are the components required:

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

After preparing the materials, now you are good to prepare your appetizing Lobster Linguine by following the guidances on this section:

  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..

Recipe : Lobster Linguine

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step by step to make Lobster Linguine

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