Lobster Linguini
There's nothing like catching lobster straight from the ocean! The experience becomes even better when you turn that catch into an unforgettable dish. This lobster pasta recipe is a celebration of fresh flavours. It’s rich, buttery, and filled with tender chunks of lobster, all mingled with a hint of garlic, chilli and lemon.
Serves
6
Prep time
20 minutes
Cooking time
50 minutes
Helpful Tips
Storage
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Substitutions
Serving Suggestions
Helpful Tips
Storage
Substitutions
Serving Suggestions
Ingredients
- 500g linguine
Broth:
- 1 carrot, chopped
- 2 celery sticks, chopped
- 1 onion, cut into quarters
- 3 garlic cloves
- 1 bunch of parsley stalks
- Lobster shells
- 400g can cherry tomatoes
- 3 cups water
- 3 tbsp tomato paste
- 3 bay leaves
- 1 sprig of fresh thyme
Crayfish:
- 4 medium size crayfish
- 1 red chilli, sliced
- 1/2 red onion, chopped
- 3 cloves garlic
- 1 tsp salt and pepper
- 1/2 cup white wine
- 1 punnet cherry tomatoes
To garnish:
- Parsley
Tips for cooking the best lobster pasta
Whether using lobster or prawns, cook them just until tender—overcooking can make them tough.
Cook your pasta just until it's al dente, as it will continue to cook when mixed with the sauce.
Directions
- In a large pot, combine the crayfish broth ingredients. Bring the mixture to a boil, then reduce to a simmer and cook for 30 minutes.
- Strain the broth, discarding the solids. Return the liquid to a saucepan, place it over high heat, and bring it to a boil. Then, reduce the heat and let it simmer until the broth thickens slightly.
- Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
- Remove the crayfish meat from the shells and chop it into bite-sized pieces.
- In a large pan, sauté chilli, onion, and garlic in butter over medium heat until the onion is soft and translucent.
- Add the meat to the pan, seasoning with salt and pepper.
- Pour in the white wine and let it simmer until reduced by half.
- Add the cherry tomatoes and cook until they start to soften.
- Pour the broth into the pan with the crayfish mixture.
- Add the cooked linguine and toss everything together.
- Cook for an additional 2-3 minutes, ensuring everything is well combined and heated through.
- Serve the linguine hot, garnished with fresh parsley.
Ingredients
- 500g linguine
Broth:
- 1 carrot, chopped
- 2 celery sticks, chopped
- 1 onion, cut into quarters
- 3 garlic cloves
- 1 bunch of parsley stalks
- Lobster shells
- 400g can cherry tomatoes
- 3 cups water
- 3 tbsp tomato paste
- 3 bay leaves
- 1 sprig of fresh thyme
Crayfish:
- 4 medium size crayfish
- 1 red chilli, sliced
- 1/2 red onion, chopped
- 3 cloves garlic
- 1 tsp salt and pepper
- 1/2 cup white wine
- 1 punnet cherry tomatoes
To garnish:
- Parsley
Tips for cooking the best lobster pasta
Whether using lobster or prawns, cook them just until tender—overcooking can make them tough.
Cook your pasta just until it's al dente, as it will continue to cook when mixed with the sauce.
Directions
- In a large pot, combine the crayfish broth ingredients. Bring the mixture to a boil, then reduce to a simmer and cook for 30 minutes.
- Strain the broth, discarding the solids. Return the liquid to a saucepan, place it over high heat, and bring it to a boil. Then, reduce the heat and let it simmer until the broth thickens slightly.
- Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
- Remove the crayfish meat from the shells and chop it into bite-sized pieces.
- In a large pan, sauté chilli, onion, and garlic in butter over medium heat until the onion is soft and translucent.
- Add the meat to the pan, seasoning with salt and pepper.
- Pour in the white wine and let it simmer until reduced by half.
- Add the cherry tomatoes and cook until they start to soften.
- Pour the broth into the pan with the crayfish mixture.
- Add the cooked linguine and toss everything together.
- Cook for an additional 2-3 minutes, ensuring everything is well combined and heated through.
- Serve the linguine hot, garnished with fresh parsley.
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