Lobster
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Lobster with linguine
Lobster with linguine
February 25, 2016
Parmesan may be replaced by bread crumb and various aromatic plants, like basil and dill.
- Prep Time 55 Minutes
- Cook Time 60 Minutes
- Total Time 55 Minutes
- Serves 3 People
- Calories 1500 kcal
Ingredients
- 1x800 g fresh lobster
- ½ packet of linguine
- 1 small cup of olive oil
- ½ teaspoon of garlic, mashed
- 2 fresh onions, finely chopped
- 2 two medium size aubergines, cut in cubes
- 6 sun-dried tomatoes, cut in slivers
- Lime grate
- ½ small cup of ouzo
- ½ cup of fresh cream
- ½ bunch of rocket, roughly cut
- 3 tablespoons of parmesan type of cheese
- Salt
- Pepper
Instructions
- Cut the lobster lengthwise.
- Heat the olive oil in a pan and fry the lobster until it browns.
- Place the lobster in a large baking pan and put it in a pre-heated oven (180º) for 15 minutes.
- Add the aubergines , the baby onion, the garlic and the sun-dried tomatoes in the pan and saute. When they brown, add lime and return the lobster to the pan.
- Light up the ouzo and reduce liquids by half.
- Add the cream and reduce the heat.
- Take out the lobster from the pan and return it to the large baking pan. Cover the meat with cheese and put it again in the oven for 3-4 minutes.
- Boil the linguine in a deep casserole for 8-10 minutes.
- Place the baked linguine in the pan with the sauce and stir. When they thicken, turn off the heat and add the rocket.
- Serve in a platter with the lobster.
Notes
Parmesan may be replaced by bread crumb and various aromatic plants, like basil and dill.