Like Great Pasta Wasn't Enough!

Learn how to do Like Great Pasta Wasn't Enough! for your friends and family. this revenue from Like Great Pasta Wasn't Enough! it is delicious

Make Like Great Pasta Wasn't Enough!

Delicious savory sauce teamed up with tender pasta, lobster and shrimp......and of course freshly shaved Parmigiano-Reggiano! 

Lobster Linguine with Shrimp

Ingredients

Serves 2

Lobster Linguine

4 lobster tails, fresh in the shell

6 oz. of linguine

1/2 lb. of shrimp 16-20 count (deveined and shelled)

2 tbsp of olive oil

basil leaves, chopped

extra virgin olive oil, to drizzle

Rustic Tomato Sauce

1 white onion, finely chopped

2 garlic cloves, finely chopped

5 tomatoes, skinless and diced

6 oz. of passata (crushed tomatoes put through a fine sieve)

6 oz. of lobster bisque

1/2 cup of white wine

1 bouquet garni (bay leaves, thyme, rosemary, and sage tied up                                   together)

1 red chilli, de-seeded and finely chopped

salt

pepper

Directions

The Rustic Tomato Sauce

Sauté the onion and garlic until light brown. Add the fresh chopped tomatoes and let them cook for 5 minutes.

Add the passata, the lobster bisque, the wine and the bouquet garni and cook for a further 10 minutes.

In a separate frying pan, dry-roast the chilli for a couple of minutes and then add to the sauce. Season well, remove the bouquet garni and set aside. You will be left with around 2 cups of sauce. Don't worry if you don't use it all, as it freezes very well.

Next, prepare the lobster. Starting at the top of the tail, cut length ways with a pair of kitchen shears, trying not to cut the flesh. Using your hands, gently but firmly pull the meat from the shell in one piece.

Steam the lobster tails for 8 to 10 minutes. Once steamed, cut two of the tails into big chunks. Keep the other two whole for later.

Add olive oil to a pan and quickly cook the shrimp until pink, then add the tomato sauce and the lobster chunks and stir well.

Cook the linguine as directed on the package, drain and add to the pan with the sauce. Toss well to cover all the strands of pasta with the sauce, then plate.

Top each dish with a cooked lobster tail and garnish with basil and a drizzle of extra virgin olive oil and freshly shaved Parmigiano-Reggiano.  Serve with a crisp chilled green salad and fresh yeast rolls bathed in a garlic, salt and chopped parsley mixture.

Share this recipe from Like Great Pasta Wasn't Enough! with your friends and groups