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Instructions |
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Heat a very large pot to boiling and add the
lobsters. Cook for 12 minutes. With tongs
remove the lobsters and transfer to a colander
in the sink to drain. When cool enough remove
all the meat from the lobster and set aside.
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Heat a large skillet. Add the olive oil, and
bacon and cook for 8 minutes or until the bacon
is beginning to crisp. Add the shallots,
garlic and red pepper flakes. Cook about 3
minutes.
Add the salt and tomato puree along with the
cream, and stir to combine. Reduce the heat to
low and simmer for 5 minutes
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Bring a large pot of salted water to a boil and
cook the linguine (or whatever shape of pasta
you desire. Cook according to pkg directions.
Using tongs, remove the pasta from the water
and add it directly to the pan with the sauce.
Sprinkle with the cheese and toss to coat in
the sauce. Add up to 1 cup of pasta water to
loosen the sauce.
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Stir in the arugla, tarragon, basil, peas and
lobster. Simmer an additional minute or until
everything is heated through.
Serve with additional Parmigiano-Reggiano if
desired and freshcrack black pepper
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Originally Submitted
1/2/2019
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