Linguini with lobster and bottarga is a refined and elegant dish. A first course very easy to prepare , the delicate flavor of the lobster meat is combined with the flavor of the mullet bottarga.
Ingredients for the recipe of linguini with lobster and bottarga (4 people)
- 0.88 pounds of linguini pasta;
- 2 lobsters (from 0.88 to 1.10 pounds each);
- 0.088 pounds of mullet bottarga;
- 0.44 pounds of cherry tomatoes;
- 0.22 pounds of tomato sauce;
- one clove of garlic;
- ½ glass of white wine;
- one bunch of parsley;
- Extra virgin olive oil;
- Salt and black pepper;
|DIFFICULTY’||COOKING TIME||PREPARATION TIME|
|Nutritional values for one serving|
|Saturated fats||0 gr.|
|Monounsaturated fats||0 gr.|
|Polyunsaturated fats||0 gr.|
|Dietary fiber||0 gr.|
Preparation of linguini with lobster and bottarga
Grate 0,06 pounds of mullet bottarga, it will be used at the end of the preparation of the dish.
Start the dressing preparation by boiling the lobster if it has not already been pre-cooked in the fish shop.
Cut the lobster in two halves by using sturdy scissors. Break the claws to let out all the liquids that will flavor the tomato sauce during cooking.
Put in a pan a drizzle of extra virgin olive oil and the half cutted clove of garlic. Heat the extra virgin olive oil as soon as the garlic starts to fry, add the lobster halves.
Raise the cooking temperature and add ½ glass of white wine. Let the wine alcohol evaporate before lowering the cooking temperature.
Cook at medium temperature. Cut the cherry tomatoes into small wedges to add them to the pan together with the tomato sauce. Remove the garlic cloves using kitchen tweezers.
Continue cooking for 5 minutes, stirring regularly. Remove the lobsters from the pan and place them on a plate. Taste the sauce and season with salt and pepper, cook until a full-bodied and soft sauce is obtained.
To cook the linguine, put salted water to boil. Once the water is boiling, add the linguini pasta, cook for the time indicated on the package, minus two three minutes. Taste the linguini to check the cooking level is “al dente”, then drain directly into the pan.
Add the lobsters with a sprinkling of mullet bottarga and a pinch of chopped parsley.
Our linguini with lobster and bottarga is ready to be served on the plate.