Recipe of Award-winning Lobster Linguine

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Before you jump to Lobster Linguine recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Walk up the stairs. Stroll up the stairs to where you live or work instead of using the elevator. This isn't as easy to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. Even if you do live or work on one of the upper floors, you can still get out of the elevator first and climb up the stairs the rest of the way. Most people will choose to be idle and take an elevator instead of getting exercise on the stairs. That one flight of stairs—when taken a handful of times a day—can be just the extra boost that your system needs.

There are all kinds of things that you can do to get wholesome. An expensive gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every single day, can do plenty to make it easier to get healthy and lose pounds. Being intelligent about the selections you make each day is a start. Getting as much exercise as possible is another factor. Remember: being healthy isn’t just about losing weight. It is more about making your body as strong as it can be.

We hope you got benefit from reading it, now let's go back to lobster linguine recipe. To make lobster linguine you need 11 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Lobster Linguine:

1. Take of Butter.
2. You need of White Onion.
3. Use of Carrots.
4. Get of Thyme.
5. Prepare of Whole Lobsters.
6. Get of Cayenne Pepper.
7. Prepare of Tomato purée.
8. Take of White wine.
9. You need of Brandy.
10. Take of Chicken or vegetable stock.
11. Use of Double cream.

Steps to make Lobster Linguine:

1. Remove the lobster tail from the carcasse, this can be trickier than first thought. After removing the head, I prefer to separate one side of the tail shell from the bottom, working towards the end of the tail until the lobster meat can be removed.
2. Finely chop the onion and carrots and add to a pan with sufficient butter and thyme stalks. Gently fry on a low heat until the carrot and onion soften..
3. Break the lobster carcasse into large pieces and add these to the pan along with the legs, claws and head (I tend to leave this whole). Additionally add cayenne pepper, tomato purée, thyme and white wine to the pan..
4. Pour the brandy into the pan and set alight (flambé) until the flames naturally die out..
5. Add the chicken stock and increase the heat of the pan marginally in order to reduce the liquid content and thicken the bisque..
6. Once the consistency of the bisque has thickened, remove the carcasse (keeping the claws for later) and thyme stalks and pour the remaining bisque into a blender and liquify..
7. Heat a pan of boiling water and add enough salt to make the water taste strongly of the sea. Cook linguine (fresh or dry vary in cooking times) until al dente..
8. Heat a frying pan to a medium temperature and add a large knob of butter. When the butter has started to bubble, place an unseasoned lobster tail upside down into the pan, fry on both sides (time depends on the size and thickness of the tail, the meat should look moist but not translucent when cooked).
9. Sieve the contents of the blender into a pan, add the double cream, season to taste and whisk gently..
10. Remove the cooked linguine from the pan and at to the plate, add the cooked lobster tail and claws. Then pour over a generous amount of the lobster bisque..

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