Eirini’s Lobster Linguine

While free diving in Syros, Greece with my sister, Eirini, and collecting sea urchins, I caught a lobster. Eirini prepared the lobster using this recipe for an exciting diner with the thrill of summer and just the right trace of heat.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Greek, Seafood
Servings: 4
Calories: 527kcal

Ingredients

  • 2 lobsters 1-1½ lb. each
  • 12 ounces uncooked linguine
  • 4 tablespoons olive oil
  • 2 shallots finely sliced
  • ½ teaspoon red pepper flakes crushed
  • 2 large tomatoes skinned and seeds removed
  • 1 teaspoon salt
  • ⅓ cup dry white wine
  • ½ teaspoon fennel seeds
  • 1 teaspoon lemon zest
  • 2 tablespoons parsley finely chopped

Instructions

  • Ask the fishmonger at your fish market to split the live lobster in half lengthwise, or do it yourself.
  • Remove and discard stomach sack located just behind eyes.
  • Heat olive oil in a large skillet over medium heat.
  • Sauté lobster cut side down for about 5 minutes.
  • Move lobster to a large cutting board, and let it cool slightly.
  • In the same skillet sauté shallots, red pepper flakes, fennel seeds and salt for 1 minute.
  • Add chopped tomatoes and wine stirring often until tomatoes are soft and juicy (about 5-8 minutes). Turn heat off.
  • Carefully remove lobster meat from shells, and cut into 1 inch pieces. Add lobster meat to tomato sauce.
  • Using a “lobster cracker” crack the claws, and carefully add it to the sauce.
  • You may keep the head for decoration.
  • Cook linguine in a large pot of boiling salted water stirring occasionally until “al dente.” Drain reserving 1 cup of pasta cooking liquid.
  • Add linguine and ½ cup reserve pasta cooking liquid to lobster tomato mixture. Use tongs to toss the pasta in the sauce. Cook for 2 minutes adding some more cooking liquid if needed to make the sauce juicier.
  • Check for seasoning.
  • Drizzle with a bit more olive oil.

Notes

Tips:
1. If you cannot find someone to cut the lobster, you can steam it for 5 minutes, and then cut it.
2. For additional flavor you can cook the lobster head with the linguine.
Serving Suggestions:
Arrange the meat and claws on top. Sprinkle with lemon zest and parsley. Serve pasta warm.

Nutrition

Nutrition Facts
Eirini’s Lobster Linguine
Serving Size
 
1 g
Amount per Serving
Calories
527
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
80
mg
27
%
Sodium
 
864
mg
38
%
Potassium
 
539
mg
15
%
Carbohydrates
 
69
g
23
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
23
g
46
%
Vitamin A
 
759
IU
15
%
Vitamin C
 
13
mg
16
%
Calcium
 
91
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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