• 9/25 Nat'l Lobster Day 4

    From Dave Drum@1:261/38 to All on Mon Sep 25 06:33:12 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lobster Linguine w/Chilies
    Categories: Seafood, Chilies, Pasta, Wine, Cheese
    Yield: 4 servings

    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

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