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Irisa Raina 9

By
@Irisa

Lobster and shrimp linguine

This was our Sunday supper, I have been promising my hubby I would make this so yesterday we did the fish market thing. Got some beautiful lobster tails and shrimp.

And this was the end result!

The reason I put the tail shells in cheesecloth is that way no bits and pieces of shell gets into the dish. No one wants to bite into that ?.

And if I am doing a dish like this baking the lobster and shrimp in the broth just adds yet another level of flavor you can’t have too much flavor now can you?
I will warn you this is a bit of work, but oh so worth it!


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Rating:

Comments:

Serves:

4

Prep:

2 Hr

Cook:

50 Min

Method:

Stove Top

Ingredients

4 – 6 ounce lobster tails
12 ounces extra large shrimp heads off { peeled, cleaned, deveined }
1 bottle white wine { i used chardonnay but use any white wine you would drink }
¼ teaspoon red pepper flakes
1 teaspoon tomato paste
3 large cloves of garlic { grated }
2 lemons
4 tablespoons unsalted butter { divided 2 & 2 }
1 teaspoon each fine sea salt and fresh ground pepper
1 tablespoon turbinado sugar
1 lb linguini pasta
1 teaspoon coarse kosher salt
parmesan cheese
crusty rolls or french bread
cheese cloth & kitchen twine

Directions Step-By-Step

1
Remove the lobster meat from the shells { do not discard those shells } rinse the lobster meat, put them in a bowl on ice or in the refrigerator till you are ready to cook them. After cleaning the shrimp add them to the lobster and keep cold.
2
In a large pot add the white wine, red pepper flakes, tomato paste, garlic grated, juice of 1 lemon, sugar and 2 tablespoons unsalted butter. Put those shells from the lobster in the middle of the cheese cloth and tie with kitchen twine and put it in the wine pot. Do not skip this step, the shells have so much yummyness, and will add extra flavor to the finished dish, bring the wine to a boil and then turn down to a simmer. Simmer the wine covered for 30 minutes. Let the wine cool with the shells still in it, then remove the shells and set them aside.
3
HEAT YOUR OVEN TO 450 SCREAMING HOT THEN:
4
Lay out the shrimp and lobster on a baking pan. Pour the wine over them and bake till the shrimp and lobster are fully cooked. Cooking time will vary, so watch them carefully, if you over cook the shrimp you’ll end up with them being rubbery. I baked them for 24 minutes.
5
Remove the wine from the baked fish { put the fish back in the oven on a keep warm setting } put the wine in a pot and add the rest of the butter, fine sea salt and pepper set aside.
6
Bring the water to a strong boil and add about 1 teaspoon of coarse salt and add the linguine, cooking to recommended time. I pull it back about a minute shy of the cooking time. Drain and put the drained pasta back in the hot pot and pour the wine over it stir and let it sit for a minute or two.
7
TO PLATE THE DISH:
8
Put the lobster meat back into the shells { rinse them to make sure there are no pieces of shells left on them, pat them dry }. Put the linguini on the plate arrange the shrimp around the pasta, put the tails on the side of the dish it and top with the cheese. Slice the other lemon and serve on the side. Have plenty of crusty rolls to go along with it~

About this Recipe

Course/Dish: Fish, Vegetables, Seafood
Main Ingredient: Fish
Regional Style: Italian