Piri piri lobster with saffron linguine

Yield: 1 servings

Measure Ingredient
8 cups Water
½ teaspoon Saffron threads
½ teaspoon Ground turmeric
Salt
1 tablespoon Plus 1 teaspoon olive oil
½ Pond fresh linguine
½ cup Piri Piri sauce
½ cup Chopped onions
1 teaspoon Chopped garlic
½ cup Pitted Kalamata black olives; halved
½ pint Red teardrop tomatoes; stemmed and halved
½ pint Yellow teardrop tomatoes; stemmed and halved
1 pounds Cooked lobster meat; (from 3 live 1 pound
; lobsters)cut into
; 1/4-inch pieces
Salt
Freshly ground black pepper
4 ounces Parmigiano-Reggiano cheese; grated
1 tablespoon Finely chopped fresh parsley leaves

In a saucepan, over medium heat, add the water, saffron and turmeric.

Season with salt. Add a tablespoon of the oil. Bring the liquid to a boil and boil for 5 minutes. Add the pasta and cook until tender, about 4 to 6 minutes. Drain and cool under cold water and drain again. Toss the pasta with the remaining teaspoon of olive oil and set aside.

In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri.

When the oil is hot, add the onions and garlic. Saute for 1 minute. Add the olives, tomato and lobster meat. Season with salt and pepper. Add pasta and toss. Continue to saute for 1 minute. Remove from the heat. To serve, mound the pasta in the center of each plate. Garnish with grated cheese and parsley.

Yield: 4 servings

Recipe courtesy Emeril Lagasse 1999 Converted by MC_Buster.

Per serving: 484 Calories (kcal); 3g Total Fat; (5% calories from fat); 94g Protein; 15g Carbohydrate; 327mg Cholesterol; 1786mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 1½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC21 Converted by MM_Buster v2.0n.

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