| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 slices bacon, chopped
- 3 shallots, minced
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 2 cups tomato puree
- 1/4 cup cream
- 1 pound linguine
- 1/4 cup freshly grated Parmesan, plus more for serving
- 1 cup baby arugula, roughly chopped
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup fresh tarragon leaves, roughly chopped
- 1 cup frozen peas, thawed
- Two 1 1/2-pound lobsters, steamed, meat removed
Instructions
- Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
- Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 685 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 55 g |
| Cholesterol | 312 mg |
| Sodium | 1296 mg |
Reviews
I have not made it
Super good! I made a change: borrowing from a different recipe, I added a cup of white wine at the saute stage once the garlic and shallots are golden (I added diced green pepper in lieu of the peas as per another commenter’s comments). I reduced the wine in the bacon and saute veg mixture at medium for 10 minutes, then added the passata. Then added a cup of heavy cream (also borrowing from the other recipe). But the result is just superb. Definitely doing this one again. Fresh tarragon is definitely worth it if you can find it.
Outstanding dish! Followed recipe exactly except for the peas because my son hates them but it was delicious & so quick to prepare. Family asked if we could have this monthly!
Excellent. Could eat this without the lobster too. Btw, took me a bit to figure a plain tomato sauce would work- at first I thought it meant tomato paste, and it sounded way too much,
Really good recipe, but I would personally leave out the peas next time I make it. I don’t like how the peas taste with the lobster, it takes away from the lobster a lot in my opinion.
This is a very delicious recipe. Will be making again. Did half lobster and half Argentinian shrimp which I chopped and added at same time as the shallots since they were raw. I also had to use dried Tarragon and replaced pepper flakes with two dashes of Frank’s Red Hot turned out excellent
This is an amazing dish. It is a must try. Didn’t have any Arugula so used Kale and Spinach.
Favoloso
Even though the lobster did get lost in this recipe, it was absolutely delicious and I would make it again (only with shrimp instead). Fresh tarragon was hard to find so I used dried and it worked well. Very good!
Goads omg this is so delicious. I can’t wait to make it again. Actually was easy to make. Yum !!!!!