This dish can be served with a Borders Burns (a twist on a Bobby Burns) made with 40ml Valentian Vermouth, the same amount of Glen Moray Whisky, Amarosa 7ml and two dashes of walnut bitters. Rinse the glass with absinthe, stir and garnish with orange peel.
Serves 2
1 lobster
300g of Liguori linguine
1 shallot
Ice cubes
2 cloves of garlic
30g butter
500g of plum or cherry tomatoes (fresh is best. I do not recommend canned tomato or passata as they will change the flavours of the lobster completely)
100ml of Valentian Vermouth
4 tablespoons of extra virgin olive oil
Parsley, small bunch
Thyme, one sprig
1 If your lobster is still alive make sure you kill it in one move before cleaning it thoroughly.
2 Once it’s clean start cutting the shell on the belly with scissors and remove this part. It will be now very easy to remove the whole body shell without damaging the meat. Cut the head, the legs and the claws and keep them on the side. Refrigerate the meat (body) until ready to use it.
3 Finely chop the shallots, one clove of garlic and fresh plum or cherry tomatoes and let them simmer in extra virgin olive oil for a few minutes. Once you start to smell the garlic infusing in the extra virgin olive oil you can add the shells, the head and the claws in the pan. You could gently break the claws before serving them so they also release all the juice in the bisque but for aesthetic purposes you can also leave them whole (but please provide a lobster cracker to your guests).
4 Add some fresh parsley and let it cook on a medium heat for 10 minutes. Now add a splash of Valentian Vermouth and let it evaporate. Once it has evaporated you can cover the shells with cold water and a few ice cubes and reduce the heat to low. Cover and let it simmer for an hour. Add salt and pepper to your taste.
5 Uncover your pan and check the consistency of your bisque: if it’s still too runny then let it cook for a bit longer with no lid on until it reaches the texture desired. Filter it through a sieve and set on the side.
6 Now cook your linguine in a big pot of salty water. Drain your pasta after five minutes of cooking so it’s still al dente and finish the cooking in the same pan. Slowly pour the bisque over the top and cook the pasta in it like it’s a risotto. This way the pasta will release some of the gluten for a natural creamy result.
7 While your pasta is slow cooking, put the remaining garlic clove, butter and thyme in a small pan and gently cook the lobster meat for a few minutes. Season.
8 Plate the pasta and add your lobster on top. Serve the claws on the side for the brave ones. A touch of parsley and buon appetito!
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