Firsts: Linguine + Lobster with Green Olive and Artichoke
I wasn't born with the ability to cook. Nor was I formally trained at culinary school. My skills came from a lot of trial and error over the years. A lot of cooking shows and a lot of studying recipes.
Pasta is one of the first things I "perfected" that made me believe I could actually cook. Haha! Boiling packaged pasta, adding store-bought sauces and including a protein made feel like I'd accomplished so much. Over the years, I've expanded my palate and repertoire of ingredients. This is absolutely one of my favorite pasta dishes I've developed.
- 1lb of linguine
- 4 lobster tails
- 1 stick of butter
- olive oil
- 1 lemon
- italian bread crumps
- 1 can of green olives
- italian flat leaf parsley
- 1 6oz jar of artichoke hearts
- 8 garlic cloves
- 3 tablespoons drained capers
- parmigiano reggiano (finely grated)
- red pepper flakes
- Cook linguine according to the instructions on the packaging.
- Drain 1 can of green olives (reserve some of the liquid), artichoke hearts, 1/3 a cup of capers and the zest of one lemon. Place them in a food processor and pulse until finely chopped. Put off to the side.
- Juice the lemon and put off to the side.
- In a large pan, melt 1/4 a stick of butter over medium heat and sauté 6 cloves of thinly slice garlic until fragrant and golden brown. Scoop out the garlic with a slotted spoon and put off to the side.
- In the same pan, add 3 tablespoons of olive oil and cook 1 cup of Italian bread crumbs until golden brown. Remove them from the pan and put them off to the side.
- In the same pan, melt 1/4 stick butter and add olive mixture. Sauté until heated through.
- Add linguine, then lemon juice, coating the noodles with olive mixture and juice evenly.
- Season with salt, pepper and red pepper flakes to taste.
- Add toasted bread and 1/2 a cup of parmigiano reggiano and a 1/3 a cup of chopped parsley, coating even once again. Turn off the flame.
- Melt remaining 1/2 stick of butter in a small bowl in the microwave (about 20 seconds). Mince 2 remaining garlic gloves and add it to the bowl, along with a pinch of chopped parsley. Stir.
- Preheat oven to 350 and line a baking sheet with aluminum foil and parchment.
- With a chef's knife, chop lobster tails in half. Set shell side down on the line baking sheet and brush with melted garlic butter. Bake in the over for 15 minutes. Then remove them.
- Serve pasta in a bowl of your choosing, topped with 2 lobster tail halves. Garnish with chives.
- Stuff your face and enjoy! Then go back for seconds while no one is looking.