Linguine All’ Astice Recipe
Lobster tail, parsley purée, lobster oil, caviar
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Ingredients
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Pasta
Lobster
Parsley Purée
Garnish
Method
Pasta Preparation
- 1
Lobster Preparation
- 2
Cook and Prepare Lobster
In a saucepan, bring the lobster stock to a simmer. Add the lobster tails and poach for 5-7 minutes until cooked through. Remove the tails, let cool slightly, then remove the meat and cut into chunks.
Parsley Purée
- 3
Make the Parsley Purée
Blanch the fresh parsley in boiling water for 30 seconds, then transfer to an ice bath. Drain and squeeze out excess water. Blend parsley with olive oil, lemon juice, and salt until smooth. Adjust seasoning as needed.
Assembly
- 4
Combine and Serve
In a large bowl, toss the cooked linguine with the lobster meat and enough reserved pasta water to create a light sauce. Drizzle with lobster oil and top with parsley purée. Garnish with caviar. Serve immediately.
