Linguini Lobster Pasta Recipe

Make dough

On a clean work surface, combine all-purpose and semolina flours into a mound. Make a well in the center and add eggs, olive oil, salt and water. Using a fork, gently incorporate the eggs into the flour until shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic; dough should be slightly tacky but not sticky. Wrap tightly in plastic and rest at room temperature for 30 minutes.

Roll and cut linguini

Divide rested dough into 4 pieces. Flatten one piece and pass through a pasta machine 4–6 times, gradually narrowing the setting until you reach about 1–2 mm thickness (or roll thin with a rolling pin). Dust with semolina and cut into 6 mm (linguini) strands. Hang or spread on a lightly floured tray. Repeat with remaining dough. Allow to dry slightly (10–15 minutes) before cooking.

Prepare lobster

If using live lobster, bring a large pot of salted water to a rolling boil and cook lobster 6–8 minutes for 1.25–1.5 lb. Transfer to an ice bath to stop cooking. Remove tail and claws; reserve shells for the bisque. Crack shells and extract meat in large chunks from tail and claws. Reserve about 1 cup of bite-size lobster meat and set aside chilled. Keep shells and any bodies for bisque.

Light sauté for lobster meat

In a skillet over medium heat, melt 2 tbs butter. Add minced garlic and cook 20–30 seconds until fragrant. Add reserved lobster meat, lemon juice, salt and pepper. Toss gently for 1 minute just to warm and coat. Remove from heat and set aside. Reserve any lobster juices for the bisque stock.

Build bisque base

In a medium pot, melt 2 tbs butter over medium heat. Add finely diced shallot, carrot and celery and sweat gently for 5–7 minutes until softened but not browned. Stir in tomato paste and cook 1–2 minutes to deepen flavor.

Deglaze and simmer with shells

Add dry white wine to deglaze, scraping any fond. Simmer until reduced by half (about 2–3 minutes). Add chopped lobster shells and reserved lobster juices; cook, stirring, for 3–4 minutes to toast shells lightly.

Simmer with stock

Pour in 3 cups fish or seafood stock and add bay leaf and thyme. Bring to a simmer, cover partially, and simmer gently for 25–30 minutes to extract flavor from shells.

Blend and strain

Remove bay leaf. Using an immersion blender (or transfer carefully to a blender), puree the mixture until smooth. Strain through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid. Discard solids and return liquid to pot.

Finish bisque

Stir in heavy cream, salt and white pepper. Heat gently until warm (do not boil). Taste and adjust seasoning. Remove from heat and stir in 1 tsp truffle oil. Keep warm over very low heat while preparing pasta.

Make chervil oil

In a blender or food processor, combine packed chervil leaves, extra-virgin olive oil and 1/4 tsp fine salt. Puree until bright green and smooth, about 30 seconds to 1 minute. Strain through a fine sieve or chinois into a small bowl, pressing to extract oil. Store at room temperature briefly or refrigerate and bring back to room temperature before using.

Cook linguini

Bring 4 liters water with 1 tbs coarse sea salt to a rolling boil. Add fresh linguini and cook for 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1 cup of pasta cooking water, then drain the pasta.

Finish pasta in bisque

Return the bisque to a wide sauté pan over medium-low heat. Add 1 tbs unsalted butter and 1/2 cup reserved pasta water to loosen sauce. Add drained linguini to the pan and toss to coat, adding additional pasta water as needed to achieve a glossy silky sauce (about 1/4–1/2 cup more). Stir in reserved lobster meat and gently fold to combine, warming the meat through for 1–2 minutes.

Mount with cheese

Remove pan from heat and sprinkle in 1/2 cup finely grated Parmigiano-Reggiano. Toss vigorously to emulsify cheese into the sauce and create a velvety finish. Adjust seasoning with coarse sea salt and freshly ground black pepper to taste.

Twirl portions of linguini into warm bowls or plates. Spoon additional truffle lobster bisque around the pasta (about 1/4 cup per serving) for extra sauce. Drizzle chervil oil (about 1/2–1 tsp per plate) around and over the pasta. Place a few extra pieces of lobster meat on top if desired. Finish with a few shavings of Parmigiano-Reggiano, scatter fresh chervil sprigs, and grind a little black pepper. Serve immediately.