lobster & shrimp
SERVES 4
INGREDIENTS
1 pound large shrimp (heads intact, unpeeled)
About 5 tablespoons EVOO
1 leek, quartered
2 large bay leaves
A few peppercorns
1 lemon, 1/2 sliced
About 2 cups chicken stock
A pinch saffron threads
3 shallots, finely chopped
4 large cloves garlic, finely chopped
2 tablespoons sun-dried tomato paste
2 tablespoons fresh thyme, chopped
1 teaspoon sugar
2 teaspoons chili flakes or
1 tablespoon Calabrian chili paste
3 T white vermouth
1/2 cup Staple Gin
2 tablespoons butter
1 28-ounce can crushed Italian tomatoes
1 pound lobster meat (fresh or cooked)
1 pound linguini
Chopped parsley to serve and torn basil
RECIPE
Clean, peel and devein the shrimp saving the heads and shells.
2.
Drizzle 1 tablespoon EVOO in a saucepot and toast the shrimp shells and heads. Add leek, bay leaves, peppercorns and a couple of slices of lemon. Cover with stock and add saffron threads. Bring to boil then reduce heat to a simmer. Reduce by half.
3.
Bring a large pot of water to a boil for the pasta.
4.
Heat a large pan over medium-high heat with 2 tablespoons of EVOO, 2 turns of the pan. Add shrimp and sear 1 minute on each side then remove from pan. Dress shrimp with lemon juice from remaining half lemon. Return pan to heat, add 2 tablespoons more EVOO, shallots and garlic, and swirl or stir 2 minutes. Add tomato paste, thyme, sugar and chili flakes or chili paste, stir a minute more and add dry vermouth and Staple Gin. Strain saffron-shrimp stock and add to pan then swirl in butter to melt. Stir tomatoes into sauce and bring to a simmer. Add lobster meat.
5.
While seafood cooks, cook linguine in salted boiling water to al dente, reserve 1 cup cooking water, add pasta to sauce and water as needed to toss. Add shrimp right at the end (and lobster meat if using cooked vs fresh).
Transfer to serving platter and serve with parsley and torn basil
lobster & shrimp
SERVES 4
INGREDIENTS
1 pound large shrimp (heads intact, unpeeled)
About 5 tablespoons EVOO
1 leek, quartered
2 large bay leaves
A few peppercorns
1 lemon, 1/2 sliced
About 2 cups chicken stock
A pinch saffron threads
3 shallots, finely chopped
4 large cloves garlic, finely chopped
2 tablespoons sun-dried tomato paste
2 tablespoons fresh thyme, chopped
1 teaspoon sugar
2 teaspoons chili flakes or
1 tablespoon Calabrian chili paste
3 T white vermouth
1/2 cup Staple Gin
2 tablespoons butter
1 28-ounce can crushed Italian tomatoes
1 pound lobster meat (fresh or cooked)
1 pound linguini
Chopped parsley to serve and torn basil
RECIPE
1.
Clean, peel and devein the shrimp saving the heads and shells.
2.
Drizzle 1 tablespoon EVOO in a saucepot and toast the shrimp shells and heads. Add leek, bay leaves, peppercorns and a couple of slices of lemon. Cover with stock and add saffron threads. Bring to boil then reduce heat to a simmer. Reduce by half.
3.
Bring a large pot of water to a boil for the pasta.
4.
Heat a large pan over medium-high heat with 2 tablespoons of EVOO, 2 turns of the pan. Add shrimp and sear 1 minute on each side then remove from pan. Dress shrimp with lemon juice from remaining half lemon. Return pan to heat, add 2 tablespoons more EVOO, shallots and garlic, and swirl or stir 2 minutes. Add tomato paste, thyme, sugar and chili flakes or chili paste, stir a minute more and add dry vermouth and Staple Gin.
Strain saffron-shrimp stock and add to pan then swirl in butter to melt. Stir tomatoes into sauce and bring to a simmer. Add lobster meat.
5.
While seafood cooks, cook linguine in salted boiling water to al dente, reserve 1 cup cooking water, add pasta to sauce and water as needed to toss. Add shrimp right at the end (and lobster meat if using cooked vs fresh).
Transfer to serving platter and serve with parsley and torn basil
