Linguini au Homard et Bisque à la Crevette Recipe
Lobster Linguini Pasta with Prawn Bisque
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Ingredients
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Pasta and Bisque
Method
Preparation and Cooking
Cook the Linguini
In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Drain and set aside.
Add Prawns and Tomato Paste
Add the prawns and cook until they turn pink. Stir in the tomato paste and cook for another 2 minutes.
Deglaze with White Wine
Pour in the white wine and let it simmer for about 3-4 minutes, allowing the alcohol to evaporate.
Add Fish Stock and Cream
Add the fish stock and heavy cream, bring to a gentle simmer and cook for about 10 minutes. Season with salt and black pepper.
Combine Linguini and Lobster
Add the cooked linguini and lobster meat to the bisque, toss gently to combine, and heat through for an additional 2-3 minutes.
Serve
Garnish with chopped parsley before serving. Enjoy your Linguini au Homard et Bisque à la Crevette!
