Lobster Linguini* Recipe
Butter-poached 6oz lobster tail, house-made linguini, fermented peaches, pecorino romano, house-made herb ricotta, crispy prosciutto
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Ingredients
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Lobster
Pasta
Fermented Peaches
Herb Ricotta
Crispy Prosciutto
Garnish
Method
Lobster
- 1
Butter-Poaching the Lobster
In a small saucepan, melt the unsalted butter over low heat. Add the lobster tail and salt, ensuring the lobster is fully submerged in butter. Cook for 8-10 minutes or until the lobster is opaque and cooked through. Remove from the heat and let it cool slightly before slicing.
Pasta
- 2
Making the Linguini
In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes. Roll out the dough into thin sheets and cut into linguini shape.
Fermented Peaches
- 3
Fermenting the Peaches
In a saucepan, combine sugar, water, and white vinegar over medium heat until the sugar dissolves. Chop the fresh peaches and place them in a jar. Pour the sugar mixture over the peaches, ensuring they are fully submerged. Seal the jar and let it sit at room temperature for 2-3 days, then refrigerate until ready to use.
Herb Ricotta
- 4
Preparing the Herb Ricotta
In a bowl, combine the ricotta cheese, chopped fresh herbs, and salt. Mix well until fully integrated. Set aside until serving.
Crispy Prosciutto
- 5
Crispy Prosciutto
Preheat the oven to 400°F (200°C). Lay the prosciutto slices on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until crispy. Remove from the oven and let cool.
Assembly
- 6
Combining All Ingredients
Cook the linguini in boiling salted water until al dente, then drain. In a large bowl, toss the linguini with the butter-poached lobster, fermented peaches, and herb ricotta. Serve in a pasta bowl, garnishing with crispy prosciutto, grated Pecorino Romano, and fresh basil leaves.