| 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
FRESH LINGUINI
SUNDRIED TOMATO SAUCE
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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