Rita Amordicucina’s Lobster Linguine.

Traditional and Bimby recipe.

Straight from my home terrace, today I offer you an elegant and refined main course. Perfect for an important dinner when you want to impress your guests.

Certainly with spaghetti with clams or spaghetti with mussels, or spaghetti with prawns, or prawn calamarata, are among the most requested first courses.

The lobster’s delicacy pairs with the creamy sauce in a truly idyllic combination.

You can also use this recipe to make lobster.

Thought for you:

Difficulty: Easy
Cost: Expensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow cooking
Cuisine: Italian

490.75 Kcal

calories per serving

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Energy 490.75 (Kcal)
Carbohydrates 67.38 (g) of which sugars 3.91 (g)
Proteins 29.09 (g)
Fat 11.30 (g) of which saturated 1.76 (g)of which unsaturated 1.45 (g)
Fibers 2.48 (g)
Sodium 624.47 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

12 oz linguine
1 lobster (about 1.5 lbs)
2 cups cherry tomatoes
3 tbsp extra virgin olive oil
2 cloves garlic
1 bunch parsley
0.5 cups dry white wine
to taste salt
to taste pepper
to taste chili peppers (optional)

Lobster Linguine

Tools

1 Knife sturdy
2 Pans
1 Cutting board
1 Pot
1 Shears to crack the claws

Steps

Rita Amordicucina’s Lobster Linguine

With a heavy and sturdy knife, cut the lobster in half lengthwise, then cut each half into 3 pieces.
Collect the yellow and creamy parts inside the head and set them aside with the roe if there are any.
Cut the cherry tomatoes in half, and set them aside.
Heat the oil in a pan and brown the whole garlic and parsley stems over high heat.
Once browned, add the lobster, allowing it to color evenly. (You’ll see it change color).
Now add the cherry tomatoes, stir gently,
then deglaze with white wine.
Remove the garlic.
Cover with a lid and cook for about 14 minutes.
Now remove only the lobster from the pan and transfer it to a second pan.
In the one with the sauce and cherry tomatoes, add the flesh you can extract, along with the creamy part we set aside before cooking the lobster, and if there are also the eggs. Mix the sauce and cook for just 3 minutes, adjusting only at the end with salt, pepper, and if you like, chili pepper.
In the meantime, drain the linguine al dente, and as soon as they are almost ready, transfer them to the pan with the lobster pieces, where you’ll add the cherry tomato sauce. Toss them in the pan and then..
Help yourself with a large fork and..
serve immediately. Straight from my home to you, here are Rita Amordicucina’s Lobster Linguine.
To prepare the recipe with Bimby, you’ll need: 500 ml of water
2 fresh bay leaves, washed and dried
In the clean and dry mixing bowl, add the water and bay leaves, place the Varoma container, lay the whole lobster inside, and cook: 25 min/Varoma/speed 1. Carefully remove the Varoma and let it cool slightly.
With a heavy and sturdy knife, cut the lobster in half lengthwise, then cut each half into 3 pieces.
Collect the yellow and creamy parts inside the head and set them aside with the roe if there are any, and set everything aside.
Discard the water from the bowl and dry it. Add the parsley and chop: 3 sec/speed 8.
Without washing the bowl, add the extra virgin olive oil, garlic, and chop: 5 sec/speed 7, then flavor: 3 min/100°C/speed 1.
Add the cherry tomatoes, salt, and cook: 3 min/100°C/reverse/speed 1.
Transfer the mixture to a pan.
In the meantime, cook the spaghetti in a pot with plenty of salted boiling water, following the time indicated on the package or until al dente.
Meanwhile, in the cherry tomato sauce, add the flesh you can extract, along with the creamy part we set aside from the lobster, and if there are also the eggs. Mix the sauce, adjusting with salt, pepper, and if you like, chili pepper.
In the meantime, drain the linguine al dente, and as soon as they are almost ready, transfer them to the pan with the lobster pieces and the sauce. Toss on the fire and serve immediately.
Rita Amordicucina’s Lobster Linguine is ready thanks to our friend Bimby.