Montpeliano Restaurant Linguine with lobster Recipe

If you are up for a beautiful treat why don't you try Montpeliano world famous Linguine lobster!

Here the recipe:

Ingredients:

1 lobster (about 1kg) or 2 small lobsters, either very fresh or alive
400g linguine
3 garlic cloves, finely chopped
1 chilli, deseeded and finely chopped
4 tbsp extra-virgin olive oil
Half glass of white wine
2 tbsp bottled/canned tomato passata
4 tomatoes
A handful of parsley, finely chopped, reserving the stalks for the stock

For the stock:

1tbsp extra-virgin olive oil
Half carrot, cut into chunks
Half onion, cut into chunks
1 celery stalk, cut into chunks
1 bay leaf
2 black peppercorns
Half glass of white wine
1/2tablespoon tomato paste

To make the stock, heat the olive oil in a pan and add the vegetables, bay leaf, peppercorns and parsley stalks. Sweat for a couple of minutes to soften, but not colour.

Add the lobster head and, with a wooden spoon, crush it a little, to release the juices. Add the white wine and cook until the alcohol has evaporated completely. Add the tomato paste and carry on cooking over a low heat for another two minutes or so, taking care that the paste doesn't burn. Add a little water, enough almost to cover. Bring to the boil and then turn down the heat and simmer for 10-15 minutes. Pass through a fine sieve and keep on one side.

Take the tail of the lobster and split it in half lengthways through the shell. Cut each half into pieces, about 1.5-2cm. We leave the shell on because it gives a little more shape to the dish but, if you prefer, you can remove the shell at this stage.

Put the claws in a pan of boiling water for about 30 seconds. Remove and cool. With the back of a knife, crush the claws and pick out the meat. Keep to one side (if you are not making the sauce straight away, put in the fridge).

Get a large pan of boiling water ready for the linguine.

Blanch the fresh tomatoes in the boiling water for about 10 seconds, take them out with a slotted spoon, put them under cold running water, and skin them. Cut them in half and remove the seeds, then cut each half into four, so that you have eight pieces.

Heat half of the olive oil in a large sauté pan. Add the chilli and garlic and cook it gently for a few minutes, until the garlic starts to colour. Add the chopped lobster and cook for about 30 seconds, tossing the pieces around. Season.

Add the white wine, allow the alcohol to evaporate and turn off the heat. Add the fresh tomato and the tomato passata, with a ladleful of stock.

Meanwhile, cook the linguine in the salted boiling water for about a minute less than the time given on the packet (usually 5-6 minutes). Drain and add to the sauce, with the rest of the oil.

Toss thoroughly for about a minute to let the pasta finish cooking and allow the starch to thicken the sauce (if you need to loosen it slightly, add a bit more stock). You will see that, after a minute or so, the starch that comes out of the linguine will help the sauce to cling to the pasta, so that when you serve it the linguine will stay coated in the sauce. Sprinkle on the parsley and serve straight away.

Montpeliano Restaurant
13 Montpelier Street
Knighstbridge
London, SW7 1ET
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032