This Lobster Linguine dish is a luxurious and flavorful composition that showcases the best of seafood cuisine. The homemade semolina pasta provides a firm and slightly nutty base, perfectly complementing the succulent lobster meat. The lobster bisque, enriched with a mirepoix of onion, carrot, and celery, and finished with a touch of cream, adds a rich and velvety depth to the sauce. Kombu broth introduces a subtle umami note, enhancing the overall seafood flavor profile.

The dish is beautifully balanced with the sweetness of cherry tomatoes and the slight anise-like freshness of fennel, adding both color and a layer of complexity to the palate. The lobster, both in claw meat and a whole tail, serves as the star of the dish, offering a tender and luxurious bite that elevates the entire experience.

Garnished with fresh parsley, this Lobster Linguine is not just a meal but a celebration of fine ingredients and sophisticated flavors, making it a perfect choice for a special occasion or an indulgent treat.

Ingredients

For the Pasta:

• 2 cups semolina flour
• 1/2 teaspoon salt
• 3/4 cup water (adjust as needed)

For the Lobster Bisque:

• 1 whole lobster (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 tablespoons tomato paste
• 1/4 cup brandy or cognac
• 4 cups seafood or fish stock
• 1 bay leaf
• 1 sprig of thyme
• 1/2 cup heavy cream
• Salt and pepper to taste

For the Kombu Broth:

• 4 cups water
• 1 piece of kombu (about 10 inches long)

For the Linguine:

• 1/2 cup cherry tomatoes, halved
• 1/2 fennel bulb, thinly sliced
• Lobster claw meat (from the whole lobster)
• Lobster tail (from the whole lobster)
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley, chopped (for garnish)

Instructions

1. Make the Pasta:

1. In a large bowl, mix the semolina flour and salt.
2. Gradually add water, mixing until a dough forms. Knead for about 10 minutes or until smooth.
3. Wrap the dough in plastic wrap and let it rest for 30 minutes.
4. Roll out the dough into thin sheets using a pasta machine or a rolling pin. Cut into linguine strands. Set aside.

2. Cook the Lobster:

1. Bring a large pot of salted water to a boil. Add the whole lobster and cook for about 5-7 minutes.
2. Remove the lobster and let it cool. Reserve the cooking water.
3. Extract the meat from the claws and tail. Set aside the meat and shells.

3. Make the Lobster Bisque:

1. In a large pot, heat the olive oil. Add the onion, carrot, and celery, and cook until softened.
2. Add the lobster shells and tomato paste, and cook for a few minutes.
3. Deglaze with brandy or cognac.
4. Add the seafood stock, bay leaf, and thyme. Simmer for about 30 minutes.
5. Strain the soup, discarding the solids. Return the soup to the pot, add the cream, and season with salt and pepper. Keep warm.

4. Make the Kombu Broth:

1. In a pot, bring the water to a simmer. Add the kombu and let it steep for about 10 minutes. Remove the kombu and keep the broth warm.

5. Cook the Linguine:

1. Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 2-3 minutes.
2. In a large pan, heat some olive oil. Add the cherry tomatoes and fennel, and sauté for a few minutes.
3. Add the lobster claw meat, lobster tail, and cooked linguine to the pan. Toss with some of the kombu broth and lobster bisque. Season with salt and pepper.

6. Serve:

1. Plate the linguine, topping it with the lobster tail and garnishing with fresh parsley.
2. Serve with additional lobster bisque on the side.