Lobster, cream and brandy come together to form an intoxicating, yet refined dish.
Per 4 servings
1 lb linguine
1 lb lobster
1 oz butter
5 oz heavy cream
1 tablespoon tomato paste
½ cup Brandy
1 ¾ oz grated Parmigiano Reggiano cheese
½ onionsalt and pepper to taste
Place a large pan over medium heat. Add the butter and once it has melted, add the onion, finely chopped. Once the onion has become translucent, raise the heat and add the lobster, cut in half lengthwise.
Brown the meat for a couple of minutes, then douse with Brandy. Once the Brandy has evaporated, lower the heat and adjust the salt and pepper to taste.
Then add tomato paste and cream. Cook for another 8 to 10 minutes.
Once the sauce is done, use a fork to remove the meat from the lobster shells.
Cut the meat into fairly large pieces and return to the sauce. In the meantime, cook the pasta in a large pot of boiling, salted water. Check the box for the cooking time.
Once the time has passes, drain and toss with the lobster sauce. Serve immediately.
Loved even by the ancient Romans, lobsters used to be the symbol of the resurrection and rebirth due to the belief, documented by the famous naturalist Pliny the Elder, that these shellfish would shed their shell in the spring for a new one. Regardless of their symbolical meaning, shellfish, and especially lobsters, were considered, as they are today, a particularly precious food for gourmets. To demonstrate the passion that these animals spurred, records state that Apicius, the famous Roman gastronome who was a big lobster fan, traveled all the way to the coast of Libya on a special boat so that he could sample a special type of lobster. However, once he realised that the local lobsters were no different that the ones he had eaten in Rome, he ordered the boat to turn around immediately, without even getting off the boat.