Linguini And Lobster Caribe Recipes

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook an additional 3 minutes, or until fragrant. Add the salt, tomato puree and heavy cream and stir to combine. Reduce the heat to low and simmer 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine 1 minute less than the suggested cooking time, about 10 minutes.
• Using tongs, remove the pasta from the water and add directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas and lobster and simmer an additional minute, or until everything is heated through. Garnish with additional parmesan and basil, if desired.

Steps:

• For the pasta water: Begin by bringing your pasta water to a boil then reducing to a simmer. Add reserved lobster shells, oiled annatto seed, 1/2 onion, salt and fresh culantro. You may do this a day in advance.
• For the lobster: Bring a saute pan to medium-high heat. Add 1 1/2 ounces achiote oil and 1 tablespoon butter; adding remaining oil to simmering pasta water with seeds. Drop pasta into seasoned water. Add sliced onion to saute pan and cook until slightly caramelized. Add lobster meat and continue to saute until slightly firm and opaque, about 2 minutes. Season with salt and freshly ground black pepper. Add sliced garlic, tomato and chopped culantro. Saute lightly for 1 minute. Add white wine and crushed red pepper. Reduce by one quarter. Add chicken broth and simmer. Add butter and stir to incorporate. Drain pasta and toss lightly with lobster saute. Plate and top with shaved Parmesan and chiffonade of culantro and serve immediately.

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

Steps:

• Heat the oil in a skillet large enough to hold the lobsters in one layer when they are added. Add the garlic and sweet pepper, and cook, stirring, until pepper softens.
• Add the tomatoes, parsley, pepper flakes, salt, pepper, oregano and basil. Bring to a boil, and add the lobsters, shell side up. Cover tightly, and cook over medium-high heat about 1 hour or slightly longer. Remove the lobsters to a flat dish. When the lobsters are cool enough to handle, crack the shells, remove the meat, discarding the carcasses. Cut the meat into bite-size pieces.
• Add the brandy to the sauce.
• Meanwhile, bring the water to a boil, and add salt to taste. Add the linguine, and cook about 10 minutes or to the desired degree of doneness. Drain. Drop the pasta and lobster pieces into the tomato sauce and heat.

Steps:

• Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
• Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
• Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.