MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lobster Linguine w/Chilies
Categories: Seafood, Pasta, Chilies, Herbs, Cheese
Yield: 4 servings

Salt
1 lb Linguine
2 (1 1/2 lb ea) live lobsters;
- halved lengthwise, heads,
- claws, tails separated,
- coral reserved
2 tb Extra-virgin olive oil
4 Fresh thyme sprigs
2 Red finger chilies; stemmed,
- seeded, fine chopped
2 cl Garlic; fine chopped
1 c Dry white wine
1/2 c Loose packed basil leaves
1/4 c Fine chopped flat-leaf
- parsley
Ground white pepper
Pecorino Romano; for
- serving

In a large pot of boiling, salted water, cook the
linguine until al dente, about 9 minutes. Using tongs,
transfer the linguine from the water to a medium bowl,
and then remove 1 cup pasta water and reserve. Add the
lobster claws to the pot of still-boiling water and cook
until the shells are bright red and the meat is cooked
through, about 6 minutes. Drain and crack open the
claws, and then coarsely chop two of the claw meat
pieces, discarding the claw shells.

In a large skillet, heat the olive oil over medium-high
heat. Working in batches, add the lobster head and tail
pieces, meat side down, and cook, turning once, until
the meat is browned and cooked through, about 4 minutes.
Transfer the pieces to a plate and return the skillet to
medium-high heat. Add the thyme, chiles, and garlic and
cook, stirring, until soft, about 2 minutes. Pour in the
wine and cook until reduced by half, about 4 minutes.
Add the pasta to the skillet along with the reserved
pasta water, whole and chopped claw meat, tail pieces,
coral (if using), basil, and parsley. Season to taste
with salt and white pepper, gently toss to combine, then
remove from the heat and transfer the pasta to a serving
platter. Grate pecorino over the pasta and serve hot.

RECIPE FROM: https://www.saveur.com

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