Name: Taps Public Houses Lobster Rose Linguine Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz linguine; 1 tbsp coarse salt (for pasta water); 1 cup reserved pasta cooking water; 1 lb live or cooked lobster meat (tails and claws), chopped into bite-size pieces; 2 tbsp unsalted butter; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil; 2 tbsp shallots, finely minced (about 2 small); 3 cloves garlic cloves, minced; 3 tbsp tomato paste; 1 cup dry white wine; 1 cup heavy cream; 1 cup tomato purée or crushed tomatoes; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 1 tbsp fresh tarragon leaves, chopped; 2 tbsp fresh flat-leaf parsley, chopped; 1 tsp red pepper flakes; 1 cup grated Parmigiano-Reggiano; 0 to taste salt (to taste); 0 to taste freshly ground black pepper (to taste); 1 tsp extra-virgin olive oil (finish); 0 to taste microgreens or small herb sprigs (optional)

Method

Pasta

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz linguine and cook until just shy of al dente (about 9–10 minutes, check package for timing). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Lobster

Prepare lobster

If using live lobsters, cook them by steaming or boiling until shells turn bright red and meat is cooked through (approximately 8–12 minutes depending on size). Cool slightly, remove meat from shells, and chop into bite-size pieces. If using pre-cooked lobster meat, pat dry with paper towels and chop. Season lobster meat lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the chopped lobster and quickly warm for 1–2 minutes just to heat through without overcooking. Remove lobster from skillet and set aside while you make the sauce.

Sauce (Rose Sauce)

Sauté aromatics

In a large sauté pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add 2 tbsp minced shallot and sauté 2–3 minutes until translucent. Add 3 minced garlic cloves and 1 tsp red pepper flakes; sauté 30–45 seconds until fragrant, being careful not to brown the garlic.

Develop tomato base

Stir in 3 tablespoons tomato paste and cook, stirring, 1–2 minutes until it darkens slightly. Add 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Bring to a gentle simmer and reduce the wine by about half (3–5 minutes).

Finish sauce

Lower heat to medium-low and stir in 1 cup tomato purée and 1 cup heavy cream. Simmer gently 4–6 minutes until the sauce slightly thickens and becomes a uniform pink (rose) color. Add 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice to brighten the sauce. Stir in 1 tablespoon chopped tarragon and 2 tablespoons chopped parsley. Season with salt and freshly ground black pepper to taste.

Incorporate cheese

Remove the pan from heat and stir in 1 cup grated Parmigiano-Reggiano until melted and integrated, which will slightly thicken and enrich the sauce. If the sauce is too thick, add reserved pasta water, 2–4 tablespoons at a time, until it reaches a silky, clingy consistency.

Combine & Finish

Toss pasta with sauce

Return the pan to low heat. Add the drained linguine to the sauce and toss to coat, adding reserved pasta water as needed to loosen (about 1/4–1/2 cup depending on desired consistency).

Add lobster

Gently fold the warmed lobster pieces into the sauced pasta. Warm together 1–2 minutes—do not overcook lobster. Adjust seasoning with salt and freshly ground black pepper.

Finish and serve

Drizzle 1 teaspoon extra-virgin olive oil over the pasta for gloss. Plate portions (recipe yields 4 servings). Garnish with additional chopped parsley or microgreens and a light sprinkle of Parmigiano-Reggiano if desired. Serve immediately.