Lobster Linguine

Lobster Linguine

27 Sep 2024 by Wright Brothers Team

Level up your linguine with lobster! Tender, succulent meat in a rich shellfish stock that’s sure to impress any guest.

This recipe, created by our South Kensington Head Chef, Gareth, is a restaurant favourite - we're confident you'll love it just as much as we do.

 

  • Time 65minutes
  • Serves 4
  • Difficulty Average

Ingredients

2 regular lobsters

1.5 ltr Fish stock

1 Glass red wine

1 tbsp Tomato puree

1 Shallot

1 Stick of celery

3 Bay leaves

3 Red chillis

1 Sprig thyme

4 Cloves garlic

1 tsp Fennel seeds

8 Black peppercorns

250g Cherry tomatoes

280g Linguine (dried weight)

Rocket to serve


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Instructions

  1. Finely dice the celery, shallot, 2 cloves of garlic, and half a red chilli.
  2. Place a large saucepan on a high heat, when smoking add the prawn shells and a little rapeseed oil, and cook until they start to caramelise.
  3. Add the diced veg along with the bay leaves, thyme, peppercorns and fennel seed and sweat for 5 minutes until the veg is caramelised and soft.
  4. Add the tomato paste and cook for 2 minutes.
  5. Add the red wine and cook until completely reduced.
  6. Add the fish stock and cook for 30 minutes.
  7. Blend in a jug blender, a little at a time.
  8. When everything is blended, pass through a fine sieve.
  9. Bring back to a simmer and reduce by half.
  10. Cook the linguine for 7 minutes in salted water and drain.
  11. Slice the cherry tomatoes in half and finely chop 2 cloves of garlic and 1 red chilli. Add lobster meat to the bisque with the cooked linguine
  12. Cook for 3 minutes, then add the linguini to the pan. The linguine will take about 3 minutes to cook in the sauce.
  13. When the prawns and the linguine are cooked, divide into four bowls and top with the rocket, dress with olive oil and a little lemon juice.

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