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Homemade linguine with lobster sauce

Make Homemade linguine with lobster sauce at home with Olive Oil, Cayenne Pepper, and Tomato Pur E. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1/4 tsp
• 1 tbsp

Method (preview)

1. 1

   For the linguine, season the flour with salt and freshly ground black pepper.

2. 2

   Blend the flour and eggs in a food processor until the mixture forms small crumbs.

3. 3

   Turn the mixture out onto a lightly floured work surface and knead for 2-3 minutes, or until the dough is smooth and elastic.

4. 4

   Wrap the pasta dough in cling film and chill in the fridge for 20 minutes.

5. 5

   Once the pasta sheets have reached the ideal thickness, trim the edges slightly.

6. 6

   Attach the cutting attachment to the pasta machine, flouring it well.

7. 7

   Dust the linguine well with flour and place onto a plate.

8. 8

   Chill in the fridge while you make the sauce.

9. 9

   For the lobster sauce, cut the lobsters in half lengthways and remove the meat.

10. 10

    Chop all of the meat except the claw meat into small pieces.

11. 11

    Reserve the claw meat and lobster shells.

12. 12

    Heat half of the butter in a frying pan until foaming, add the onion, carrot and thyme and cook for 2-3 minutes, or until softened but not coloured.

13. 13

    Add the reserved lobster shells, cayenne pepper and tomato purée and cook for a further minute, stirring well.

14. 14

    Add the white wine and brandy to the pan.

15. 15

    Add the chicken stock, bring the mixture to the boil, then reduce the heat and simmer for 30 minutes, until reduced and thickened.

16. 16

    Set the sauce mixture aside to cool slightly, then transfer to a food processor and blend to a purée. (You may need to do this in batches.)

17. 17

    Pass the puréed sauce through a sieve into a clean saucepan and whisk in the cream.

18. 18

    Season, to taste, with salt and freshly ground black pepper.

19. 19

    Keep warm.

20. 20

    Heat the remaining butter in a frying pan and fry the reserved lobster claw meat for 1-2 minutes on each side.

21. 21

    Meanwhile, cook the linguine in a large pan of boiling, salted water for 2-3 minutes, or until al dente.

22. 22

    Drain the linguine and return it to the saucepan.

23. 23

    Add the chopped lobster meat, diced tomatoes and chervil.

24. 24

    Season, to taste, with salt and freshly ground black pepper.

25. 25

    To serve, pile the linguine into serving bowls and top with one lobster claw. Ladle the lobster sauce around and over the pasta.