{"id":1015,"date":"2022-04-07T03:47:40","date_gmt":"2022-04-07T03:47:40","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/of-the-sea\/linguine-with-lobster-the-delicate-taste-of-tradition\/"},"modified":"2022-04-07T03:47:40","modified_gmt":"2022-04-07T03:47:40","slug":"linguine-with-lobster-the-delicate-taste-of-tradition","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-sea\/linguine-with-lobster-the-delicate-taste-of-tradition\/","title":{"rendered":"Linguine with lobster, the delicate taste of tradition"},"content":{"rendered":"


\n<\/p>\n

Linguine with lobster, the delicate taste of tradition<\/h1>\n

<\/p>\n

\n

Linguine with lobster represent an important gastronomic tradition of the countries that overlook the sea (and beyond), almost a symbol, an idiom. Refined and delicate dish<\/strong> but at the same time simple and very tasty. To be served on great occasions and in special moments. Its soft pulp is combined in a sublime way with the tomato sauce so as to leave entranced at the first taste. L’lobster<\/strong> it is a crustacean with very delicate and tasty meats that lend themselves well to the preparation of many tasty and inviting dishes. The most convenient way to cook it is by boiling as the meats can be easily extracted. In any case, whatever preparation you prefer, it is very important that cooking does not last long, otherwise the meat will be hard, chewy and not very tasty; it is recommended to cook it for about 10-12 minutes. It has very important dimensions, in fact it can measure up to 60 cm, however on the market there are lobsters of about 30 cm It is very rich in protein<\/strong> but also potassium, phosphorus, sodium, vitamin A and has a low calorie intake. The considerable sodium load makes it not particularly suitable for those suffering from hyperthyroidism.<\/p>\n

\n
\n

<\/i> Ingredients for 2 people<\/i><\/h3>\n
    \n
  • <\/i> lobster: 1<\/li>\n
  • <\/i> clove of garlic: 1<\/li>\n
  • <\/i> linguine: 160 g<\/li>\n
  • <\/i> dry white wine: 1\/2 glass<\/li>\n
  • <\/i> cherry tomatoes: 100 g<\/li>\n
  • <\/i> Salt to taste<\/li>\n
  • <\/i> olive oil: to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 15 minutes<\/i><\/li>\n
    • <\/i> Cooking: 15 minutes<\/i><\/li>\n
    • <\/i> Total: 30 minutes<\/i><\/li>\n
    • <\/i> Calories: 530 kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Let’s start, first of all, by looking for fresh and good quality lobsters. The recipe for linguine with lobster begins, in fact, from the preparation of its main ingredient, the lobster.<\/p>\n<\/div>\n

      2<\/span><\/p>\n

      After having rinsed and dried it, let’s make a clean cut that starting from the head and, continuing along the back, opens the entire carapace in two halves.<\/p>\n\n

      3<\/span><\/p>\n

      We engrave the claws with a meat grinder, or a nutcracker. This step will facilitate the escape of liquids from the same claws during cooking that will flavor the dish.<\/p>\n<\/div>\n

      4<\/span><\/p>\n

      In a large pan, pour a drizzle of extra virgin olive oil, a clove of garlic, cleaned and reduced to small pieces and a little chilli. Let it fry for a few minutes over low heat. Gently place our lobster, divided into two halves, in the pan, with the pulp facing up, let it brown for a few minutes. Let’s blend with half a glass of a good white wine. We combine the tomatoes, add a little water and cover with the lid, leaving it to cook for 10 minutes.<\/p>\n\n

      5<\/span><\/p>\n

      Remember to check often, both to verify the cooking and, above all, if you need to add a little water, if it gets too dry. We have to get a not too narrow sauce.<\/p>\n<\/div>\n

      6<\/span><\/p>\n

      In the meantime, bring a pot of water to a boil in which we are going to cook the pasta, adjusting with salt.<\/p>\n<\/div>\n

      7<\/span><\/p>\n

      When the lobster is cooked (please do not overdo it), place in a covered pan and leave the sauce formed in the pan.<\/p>\n<\/div>\n

      8<\/span><\/p>\n

      Without throwing away the cooking water, which you can serve, remove the pasta that is still al dente and pour it into the pan so that it finishes cooking, adding the aforementioned water slowly and if necessary.<\/p>\n<\/div>\n

      9<\/span><\/p>\n

      Season with salt and, if you like, grind a handful of pepper and sprinkle with chopped parsley. When everything is ready we proceed with the dish. First put the linguine on one side of the plate, and then place one half of the lobster next to it, kept warm to one side.<\/p>\n<\/div>\n<\/div>\n<\/section>\n

      Advice<\/strong><\/h2>\n

      Given that lobster is a crustacean that everyone likes and that, despite being less valuable than lobster, it has a more pleasant taste – because the pulp is more consistent and less sweet – many ask the question: should lobster be stripped before or after cooking?<\/strong> Well it can be done both ways. The first method involves extracting the raw pulp and cooking it together with the sauce. Of course, the shell should not be thrown away, because it is used to “choreograph” the dish as well as to cook a fish stock with which we will blend our sauce. The other method is to cook it with the entire shell, so as to extract the pulp with your hands or the appropriate pinse, during the tasting. Another question that arises is: fresh or frozen lobster?<\/strong> But depending on your possibilities, both are good: if you have the opportunity to find fresh ones, they are good, otherwise even the frozen ones are excellent. However, it is preferable not to buy those already pre-cooked. We also advise you to let the pasta cook for half the time in the pot of water and toss it in the pan for the other half so that it soaks in the sauce and is well blended with the other ingredients. Some people add a little Parmesan to cream, but that’s not a rule.<\/p>\n<\/p><\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 2 people<\/i><\/h3>\n
        \n
      • <\/i> lobster: 1<\/li>\n
      • <\/i> clove of garlic: 1<\/li>\n
      • <\/i> linguine: 160 g<\/li>\n
      • <\/i> dry white wine: 1\/2 glass<\/li>\n
      • <\/i> cherry tomatoes: 100 g<\/li>\n
      • <\/i> Salt to taste<\/li>\n
      • <\/i> olive oil: to taste<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 15 minutes<\/i><\/li>\n
        • <\/i> Cooking: 15 minutes<\/i><\/li>\n
        • <\/i> Total: 30 minutes<\/i><\/li>\n
        • <\/i> Calories: 530 kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Linguine with lobster, the delicate taste of tradition Linguine with lobster represent an important gastronomic tradition of the countries that overlook the sea (and beyond), almost a symbol, an idiom. Refined and delicate dish but at the same time simple and very tasty. To be served on great occasions and in special moments. Its soft […]<\/p>\n","protected":false},"author":1,"featured_media":1016,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[119],"tags":[109,121,108,91,90],"class_list":["post-1015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-courses-of-the-sea","tag-first-courses","tag-first-courses-of-the-sea","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nLinguine with lobster, the delicate taste of tradition - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-sea\/linguine-with-lobster-the-delicate-taste-of-tradition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Linguine with lobster, the delicate taste of tradition - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Linguine with lobster, the delicate taste of tradition Linguine with lobster represent an important gastronomic tradition of the countries that overlook the sea (and beyond), almost a symbol, an idiom. 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