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Barilla Lobster Linguine Pasta with Dry Marsala Wine Sauce and Confit Cherry Tomatoes

Barilla Lobster Linguine Pasta with Dry Marsala Wine Sauce and Confit Cherry Tomatoes

Sumptous feast of lobster and confit cherry tomatoes in a dry Marsala wine sauce

1 hours 10 minutes total

Yet another winning recipe by Chef Lorenzo Boni, straight out of your kitchen! You read that right: you too, can make a fine chef with premium Barilla Linguine pasta, a fresh lobster and dry Marsala wine sauce. This gourmet creation is well worth the time it takes to make it.

Best served with Ruffino Lumina Pinot Grigio

Taste profile: Medium-bodied, lively and elegant, with notes of lemon peel.

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Chef Lorenzo Boni Recipes

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Ingredients

Serves 6

1 box Barilla Linguine pasta
3 lbs lobster
1/2 cup celery
1/2 cup carrots
1/2 cup onions
2 cloves garlic, divided
1 cup Marsala wine
5 tbsp extra virgin olive oil, divided
1 tbsp all-purpose flour
1 tbsp tomato paste
To taste red pepper flakes
1/2 cup chervil

For oven slow-roasted cherry tomatoes

2 cups cherry tomatoes
2 tbsp extra virgin olive oil
To taste salt and pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Step 1

Pre-heat oven to 220°F. Season tomatoes with olive oil, salt and pepper. Bake in the oven on a baking pan for 2 hours. Set aside.

Step 2

Blanch the lobster in salted boiling water for 6 minutes. Remove the lobster and take the meat out. Dice meat. Save the head and the shell.

Step 3

In a large frying pan, sauté diced carrots, celery, 1 clove garlic and onion with half the olive oil for 5 minutes. Add lobster shells and brown for 10 minutes.

Step 4

Add flour and tomato paste to lobster mixture and cook 1 minute stirring continuously.

Step 5

Deglaze with Marsala. Reduce to half and cover with water.

Step 6

Season with salt and pepper.

Step 7

Simmer for 30 minutes, then strain through a chinois or sieve; discard shells and keep broth.

Step 8

Bring a medium pot of water to a boil. Add Barilla Linguine pasta to boiling water and cook according to package directions but drain 4 minutes prior, reserving some cooking water.

Step 9

Meanwhile, sauté 1 chopped clove garlic with 2 1/2 tbsp extra virgin olive oil and a pinch of red pepper flakes for 1 minute. Stir in lobster broth and roasted tomatoes and bring to boil. Stir in Barilla Linguine pasta and finish over high heat, adding cooking water if needed. Stir in lobster.

Step 10

Garnish with chervil and finish with remaining olive oil before serving.

Barilla Linguine Pasta - Packshot - en-ca
Classic Blue Box

Classic Blue Box

Linguine

Linguine is made from long, flat strands of pasta and is a close relative of Fettuccine, while being thinner and narrower. Linguine means “little tongues” in Italian and originated in the Liguria region of Italy. It pairs perfectly with seafood and light sauces.

  • Shape Long
  • Cook time 10 mins
  • Pack size 410 g
  • Range Classic Blue Box
View product

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