Wednesday, June 19, 2013

Lobster Linguine with Cognac Cream Sauce

Ohhhh my!!  Cognac and crimini mushrooms are a classic pairing.  The crimini mushrooms are earthy and full bodied, while the cognac gives a subtle oak-barrel smokiness to the silky sauce.  The little bit of acidity in the tomatoes balances out the richness, and the fresh chives and parsley bring a fresh grassy tone to the finished dish.  Don't worry about it tasting like "alcohol," as the cheese and cream soften the flavor and reduce the sharpness.  And what can you say about the lobster?  Mmmm... they are really delicate and sweet.  This is a very simple and quick, yet elegant dish that is sure to please your special guests!  Feel free to substitute other proteins in place of the lobster, such as shrimp, scallops, or even chicken.

I'm sorry the measurements are more exact.  I was sort of playing around with the recipe, and it just came out so nicely that I felt I must share.


Click Here for Printable Recipe 
 
Ingredients:   Serves 3 or 4, depending on what you serve it with.
  • 1 pound of lobster tail meat, cut into 1" pieces 
    • (2 or 3 tails)
  • 3 Tbsp butter, divided
  • 1 - 2 Tbsp extra virgin olive oil
  • 1 shallot, minced fine
  • 3 cloves garlic, minced fine (about 1 Tbsp)
  • 1 handful of sliced crimini mushrooms (about 1/4 cup)
  • 1/2 cup cognac
  • 1/3 cup Parmigiano reggiano, freshly grated
  • 1 handful of grape tomatoes, halved
  • handful of chives, chopped (about 3 Tbsp)
  • 1/2 - 2/3 cup heavy cream
  • kosher salt and black pepper
  • enough cooked and drained linguine for 3 to 4 people

Step-by-Step:
Prep - Chop all your seasonings, start heating the pasta water, and remove lobster meat from the tails.  You need all of this done first, because this recipe goes really fast!  To remove the tail meat, I just ran my thumb between the meat and the shell and pulled it out.  It's okay if it doesn't come out all in one piece.  You're gonna chop it into pieces anyway. 

This is the point at which I feel obligated to tell you that I made the fish guy kill the lobsters for me.  We all have our personal "limitations," and I know mine well.  LOL
Raw, split lobster tails.  Ask your fishmonger to split them for you!
Now let's cook.  Saute the shallots and garlic in the EVOO/butter for a couple of minutes until soft. 
2 Tbsp butter + 1-2 Tbsp EVOO
1 shallot, minced fine
3 cloves garlic, minced fine (about 1 Tbsp)
Add the sliced mushrooms and cook for 3 or 4 minutes until there's only a little liquid left in the bottom of the pan.    
1 handful of sliced crimini mushrooms (about 1/4 cup)
Add the linguini to the water that has now come to a boil.  Cook according to package directions.
enough cooked and drained linguine for 3 to 4 people
Deglaze the pan with the cognac. 
1/2 cup cognac
Allow it to come up to a nice bubble, then throw in the lobster pieces. 
  • 1 pound of lobster tail meat, cut into 1" pieces
Add the remainder of the butter, and cook the lobster for 2 - 3 minutes until no longer translucent. 
Remaining tablespoon of butter
See the difference in the meat?  That took 2 minutes.
Remove the meat to a bowl for later so it won't overcook. 
Add in the cream, tomatoes, and chives.  Bring to a boil and then reduce heat to medium until sauce has thickened and reduced to a silky, creamy consistency (maybe around 5 minutes). 
1/2 - 2/3 cup heavy cream
1 handful of grape tomatoes, halved
handful of chives, chopped (about 3 Tbsp).
You could also use green onions, but I had these growing in the garden, so I used them.  They are also a little milder in flavor than green onions.
Next add the freshly grated Parmigiano reggiano cheese, kosher salt and black pepper to your taste, then turn off the heat.
1/3 cup Parmigiano reggiano, freshly grated
There are many places I can find to "skimp" on ingredients, but not here.  Please do not use that powdered stuff that comes in a can.  That bears no resemblance to this Parmigiano reggiano - truly the king of cheeses!  Also, cheeses that are "pre-grated" begin to oxidize very rapidly, and lose a lot of flavor.  So if you can, please make your cheese purchases in the "block" form and grate your own.
kosher salt
black pepper
Add the lobster back to the sauce, then toss with the cooked/drained linguini. 


Cooked, drained linguine
Garnish with a little fresh parsley if you'd like.  Serve immediately.   
Obviously lobster is reserved for the more special occasions of our lives, since it can be fairly pricey. But for cooking on a tighter budget, this would be great with chicken or scallops as well.  Just be sure to adjust your cooking times accordingly.

Enjoyed this recipe?  There are plenty more where this came from!  As a matter of fact, you should click here to subscribe to Menu Musings so you won't miss a thing!!!

Please visit my Recipe Index for tons of ideas to cook for your special somebodies!  There is sure to be something there to strike your fancy, whether its something from scratch, or something fast made from convenience items.

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Here are a few random recipes to pique your curiosity:
Buffalo Chicken Dip
Roasted Brussels Sprouts with Spicy Garlic Aioli

Easy Beefy Enchiladas

Mongolian Beef
Louisiana Crab Claws Bordelaise

Rosemary Black Pepper No-Knead Artisan Bread 

Written Method:
Remove lobster meat from the tails first, because this recipe goes really fast!  I just ran my thumb between the meat and the shell.  Saute the shallots and garlic in the EVOO/butter for a couple of minutes until soft.  Add the sliced mushrooms and cook for 3 or 4 minutes until there's only a little liquid left in the bottom of the pan.  Deglaze the pan with the cognac.  Allow it to come up to a nice bubble. Throw in the lobster pieces and add the remainder of the butter.  Cook the lobster for 2 - 3 minutes until no longer translucent.  Remove the meat to a bowl for later so it won't overcook.  Add in the cream, tomatoes, and chives.  Bring to a boil and then reduce heat to medium until sauce has thickened and reduced to a silky, creamy consistency (maybe around 5 minutes).  Next add the freshly grated Parmesan cheese, kosher salt and black pepper to your taste, then turn off the heat. Add the lobster back to sauce, then toss with the cooked/drained linguini.  Garnish with a little fresh parsley if you'd like.  Serve immediately.  

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