Lobster Linguine Recipe
 
Prep time
Cook time
Total time
 
The dish has been around since its first launch in 1985. The recipe has been ever upgrading and even the pasta itself took me half a year to perfect the semi-cook, al dente texture. The Boston lobster is done just right and out of the shell. Guests order the dish even at tea time.
Recipe type: Seafood
Cuisine: Italian Cuisine, Chinese Cuisine
Serves: 1
Ingredients
  • ½ live Boston Lobster (750g)
  • 160 grams Linguine
  • 1 Shallot, minced fine
  • 100g 30% Fat Fresh Cream
  • 50g Fish or Chicken Stock
  • 3 tablespoons Olive Oil
  • Salt, to taste
Instructions
  1. Clean the lobster and cut in half or in chunks. You may choose to cook it with the shell or just the meat (for the claws, boil them for 30 seconds so to remove the meat easily). Keep the tomalley.
  2. Pad the lobster lightly with flour and seared until half cooked; set aside.
  3. Sauté the shallots in high heat with olive oil in a large pan for a minute, then add in salt, soup stock and cream until bubbling.
  4. Meanwhile, boil water for the linguine; cook and drain the pasta.
  5. Toss the lobster and linguine into the pan and stir everything until warm before serving.
  6. The cooking part takes approximately 5 minutes. It is hardest part is prepping the lobster.
Recipe by Food'n'chef at https://old.foodnchef.com/lingvini-s-lobsterom/