Goodfood × Bicycle Thief: Creamy Tomato Lobster Linguine
with Zesty Pan-Grilled Springtime Asparagus
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
Put an award-winning Northern Italian ristorante on the Halifax harbourfront, and the result is some seriously show-stopping “Nuova” Scotia cooking. We’re collaborating with the Bicycle Thief chefs who take inspiration from the old world and the ocean, for top-tier recipes you can recreate at home. Delicately pink and impossibly tender, our pre-cooked wild-caught lobster meat luxes up this primo pasta offering. Strands of fresh linguine wind their way through a textured rosée sauce, nuanced with sherry vinegar. There’s no more fitting a springtime side than asparagus spears, gently grilled on the stovetop and graced with zingy lemon.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 3 Garlic cloves
- 1 Bunch of parsley
- 1 Onion (or shallot)
- 1 Lemon
- 1 Bunch of asparagus
- 400ml Cherry tomatoes (canned)
- 30ml Sherry vinegar
- 225g Fresh linguine
- 45ml Heavy cream
- 50g Parmigiano Reggiano (contains rennet)
Contains: Eggs, Lobster, Milk, Sulphites, Wheat
You will need:
Large high-sided pan
Large pot
Zester
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Grill pan (or medium pan)
Total Fat
35 g
Saturated Fat
16 g
Sodium
1240 mg
Total Carb
86 g
Sugars
15 g
Protein
55 g
Fibre
13 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Halve, peel and mince the onion. Mince the garlic. Pick the parsley leaves off the stems; finely chop the leaves. Remove the woody ends of the asparagus. Zest and juice the lemon.
Prepare the lobster
Pat the lobster dry with paper towel; season with S&P.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
In a large, high-sided pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Add the onion and sauté, 2 to 3 min., until translucent. Add the garlic and sauté, 1 to 2 min., until fragrant. Add the canned tomatoes, cream and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, crushing the tomatoes, 10 to 12 min., until reduced. Add the vinegar (start with ½) and cook, stirring frequently, 2 to 3 min., until incorporated.
Cook the asparagus
Meanwhile, in a grill pan (or medium pan), heat a drizzle of oil on medium-high. Add the asparagus and cook, turning frequently, 3 to 4 min., until beginning to soften. Add the lemon juice (start with ½) and cook, 1 to 2 min., until reduced; season with S&P. Sprinkle with the lemon zest.
Combine the pasta & serve
To the pan of sauce, add ⅓ of the reserved cooking water, the lobster, pasta, parsley and cheese. Cook, stirring frequently, 2 to 3 min., until combined and warmed through; season with salt. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Serve the asparagus on the side. Bon appétit!
