Lundy's Angry Lobster Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Lundy's Angry Lobster
3 cloves roasted garlic
1/2 ounce chopped garlic
2 ounces white wine
1 rosemary sprig
1 pound lobster, cut into 6 pieces
3 ounces clam juice
1/2 teaspoon crushed pepper
1/4 ounce dried oregano
1/2 tablespoon butter
1/2 ounce chiffonade basil
8 ounces linguini
1/2 ounce chopped parsley
Salt and pepper
Place sauté pan in oven to heat. When hot, add lobster and put back
in oven for 3 minutes. Add garlic, dried oregano and red pepper.
When garlic is lightly caramelized, deglaze with white wine and clam
juice. Season, then place back in oven.
Finish lobster sauce with butter.
Heat pasta in boiling water for 1 minute, strain and place in fresh
Arrange lobster putting body back together. Pour sauce over all and
garnish with rosemary and chiffonade basil.
Chopped Parsley - 6 bunches = 12 ounces chopped
Soak parsley in ice water. Remove and shake off excess water. Gather
leaves together and twist. Julienne from top until you reach edge of
stems. Dice until fine. Put wet towel and rinse. Let dry slightly.
Store in refrigerator.
Cook Pasta - 1 pound = 3 portions
Place pasta in salted boiling water for 7-9 minutes or until al
dente. Shock in ice water to stop cooking. Toss with blended olive
oil to coat and prevent sticking.
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