by JulieGeorganas
View
my 3 recipes »
JulieGeorganas's Notes:
Expand3 or 4 Lobsters depending on the size Ask a question about this ingredient
Fresh Linguini Pasta Ask a question about this ingredient
1 onion chopped Ask a question about this ingredient
3-4 garlic cloves chopped Ask a question about this ingredient
1/2 cup chopped fennel Ask a question about this ingredient
4 medium tomatoes chopped Ask a question about this ingredient
Fresh Basil Ask a question about this ingredient
Fresh Parsley Ask a question about this ingredient
Bring a big pot of water to boil and put your lobsters in head down and cover. Boil for about 10 minutes.
Ask a question about this stepRemove lobsters from pot and let cool. Pass the water from the lobsters through a thin sieve and use one cup for the sauce and the rest to cook the pasta.
Ask a question about this stepIn the mean time heat some olive oil in a heavy pan and add the garlic and onions to sautee for 4-5 minutes. Add the fennel and cook for 3-4 more minutes.
Ask a question about this stepAdd the white wine and simmer. Add the chopped tomatoes and the saved cup of water from the lobsters. Let it simmer for at least 15 minutes. Add a splash of Brandy (Metaxa) and let evaporate for 1-2 minutes. Add your seasoning.
Ask a question about this stepIn the meantime cook and drain the pasta and clean the flesh from the cooled lobsters. Pull the legs off from the knuckles. Cut the tail from the inside from the neck down to the tail and if you want you can save the shell to serve the lobster flesh in it.
Ask a question about this stepThrough the lobster pieces in the sauce, add the chopped fresh herbs and toss well. Check your seasonings and you are ready to serve.
Ask a question about this stepThank you! You should try it :)
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
sounds delicious!