| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Dujour04 |
1 |
Servings |
INGREDIENTS
| 1 |
|
1 1/2 pounds Maine lobster |
|
|
Sea salt |
|
|
Cracked black pepper |
|
|
Salt |
| 7 |
oz |
Linguini |
| 10 |
oz |
Sundried tomatoes |
| 1 |
lb |
Unsalted butter, Plugra if |
|
|
possible |
|
|
Salt |
|
|
Pepper |
| 4 |
oz |
Fish stock |
INSTRUCTIONS
Take lobster and cut in half with head on. Remove stomach and put on
the grill shell side down. Season with salt and pepper. Cook about 5
minutes and turn lobster on the flesh side. Cook about 4 minutes and
remove. FRESH LINGUINI: Add salt to large pot of boiling water, and
then add linguini. Cook until tender. It is very important to avoid
overcooking. Remove linguini from hot water and refresh in ice water.
SUNDRIED TOMATO SAUCE: Cut butter into cubes and add to food
processor. Add sundried tomatoes and blend until smooth. Add fish
stock to butter mixture in a saucepan and whisk. Add salt and pepper.
Yield: 1 serving Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW
#DJ9287 - TIMOTHY DEAN Converted by MM_Buster v2.0l.
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