Wednesday, June 22, 2011
Shrimp and Lobster Lingunie
Here is a summer special that is sure to please, well, ANYONE! This is a summer sweetheart dish for sure, and it is very simple to do. You may think this an expensive dish to make, but it really is not. The Lobster does not have to be that big at all, usually a six dollar tail would be fine, or sometimes we can get whole Lobsters, small of course, for ten bucks. That is usually what we will do.
First thing you want to do is cook your Lobster by steaming it in beer. Once done, set aside and then use the beer and Lobster water to cook your noodles. Be sure to cook the noodles Al Dente.
Next in a bowl prepare the Shrimp by cleaning and deveining them. Was good and set in a bowl. Sauté some onions with white wine and butter along with some fresh sliced Elephant Garlic. Once done, add then to the bowl of Shrimp.
Clean the Lobster and cut as desired. I will use some of the shell for the presentation.
Next, take a sauté pan and add one cup of white wine and a half stick of better until it has melted. Add your Linguini and the entire contents of the bowl. (Shrimp, Lobster, etc).
Stir lightly and heat on medium.
To finish stir in some fresh Parsley, sea salt and cracked pepper.
Once plated, sprinkle fresh Parmesan Cheese over top, and your done.
Not exactly a low cal dish, but a great summer dinner that will want you to read a good book afterwards! By the sand of course!