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Adding Lobster and Garnishing Recipe

Adding Lobster and Garnishing Recipe
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★★★★★

5 from 17 reviews

Gordon Ramsay’s Lobster Pasta is a luxurious Italian-inspired dish featuring tender lobster meat tossed in a rich and creamy tomato and lobster stock sauce, served with perfectly cooked linguine. This recipe highlights the importance of homemade lobster stock to infuse deep seafood flavor into the sauce, complemented by fresh herbs and a touch of white wine, creating an indulgent yet elegant meal perfect for special occasions.

Ingredients

Scale

For the Lobster and Stock:

  • 750g lobster tails (meat removed, shells saved)
  • 3.5 tbsp olive oil
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 2 onions, halved
  • 1 tbsp tomato paste
  • 1 tbsp black peppercorns
  • 4 bay leaves
  • 6 cups water
  • 75g salted butter

For the Sauce:

  • 1 shallot, diced
  • 2 garlic cloves, sliced
  • 500g cherry tomatoes
  • ½ cup white wine
  • 1 cup lobster stock (homemade from above)
  • 150ml heavy cream

For the Pasta and Garnish:

  • 500g linguine
  • Fresh parsley, chopped, for garnish
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the Lobster: Carefully remove the lobster meat from the tails and chop into bite-sized chunks. Reserve the shells for making stock.
  2. Make Lobster Stock: Heat olive oil in a pan and sear the lobster shells until bright red. Add chopped celery, carrots, halved onions, and tomato paste. Pour in 6 cups of water along with black peppercorns and bay leaves. Bring to a boil, then reduce heat and simmer gently for 1 hour. Strain the stock through a fine sieve to remove solids and set aside.
  3. Cook the Lobster: Melt the salted butter in a pan over medium heat. Gently sauté the lobster chunks for 4–5 minutes until just opaque. Remove the lobster from the pan and set aside to prevent overcooking.
  4. Prepare the Sauce: In the same pan, add diced shallots and sliced garlic. Sauté until fragrant and translucent, about 2 minutes. Add the cherry tomatoes and cook for 10 minutes until they burst and create a jammy consistency. Deglaze the pan with white wine, letting it reduce by half. Stir in the homemade lobster stock and bring to a simmer. Finally, add the heavy cream and cook for 1–2 minutes until the sauce is smooth and slightly thickened.
  5. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine for 2–3 minutes less than al dente according to package instructions. Reserve 1 cup of pasta water before draining the pasta.
  6. Combine: Add the drained linguine directly to the sauce, tossing gently. Use reserved pasta water a little at a time to loosen the sauce and help it coat the pasta evenly. Carefully fold in the cooked lobster chunks, warming them through without overcooking.
  7. Serve: Garnish the pasta with freshly chopped parsley and freshly cracked black pepper. Serve immediately with optional olive oil drizzle or crusty bread on the side.

Notes

  • Making the lobster stock from shells is essential for developing deep umami seafood flavor in the sauce.
  • Do not overcook lobster meat; it should be just opaque and tender to maintain its succulent texture.
  • Reserve some pasta water to adjust the sauce consistency for a glossy, cohesive finish.
  • Linguine works best with creamy seafood sauces since its flat strands hold sauce well.
  • Fresh parsley adds brightness and color — do not skip the garnish.
  • Pair with crisp white wine like Chardonnay or Sauvignon Blanc to cut through the richness.
  • Store leftover lobster stock separately for up to 2 days or freeze for future use.

Nutrition

Keywords: Gordon Ramsay lobster pasta, creamy lobster linguine, lobster pasta recipe, homemade lobster stock, seafood pasta dish, Italian lobster pasta

Find it online: https://dishedbydana.com/adding-lobster-and-garnishing-recipe/