bits and pieces

Thursday, September 23, 2010

Decadent Scallop and Lobster Linguine

Inspired by the 'butter is better' mentality of Ms. Paula Deen this pasta is not for the faint of heart. Steamed lobster and pan seared scallops are tossed with linguine, fresh basil, and a lemon+pesto-garlic butter sauce, then topped with freshly shaved parmesan. Tasty and obscene this is not an everyday pasta.

linguine! I am terrible at estimating pasta amounts/ person (originally made for 2)
1 steamed lobster (I can't kill them myself so I buy them already steamed)
12 scallops
1/2 cup of butter
1/4 cup of olive oil
3 cloves of roasted garlic
4 cloves minced garlic
1.5 tsp garlic powder
zest of 1 lemon + a small squirt of juice
2 tbsp pesto
1 tbsp fresh basil, chopped
a leeeeetle bit of white wine (if you so desire)

other things you'll need:
to have already roasted your garlic (see: roasted garlic)
a big pot for pasta making
a small pot for sauce making
scissors/giant knife for dismembering your lobster

  1. prep your scallops. If you've purchased frozen scallops first you obviously want to thaw them. Next you want to remove their little muscle - it's that little tab of extra scallop on the side and should peel right off. You want to remove this as it's tough and not very good to each. This muscle is what the scallop used to stick to it's shell before being cruelly torn from it's home and tossed in a seafood linguine.
  2. sprinkle a little salt (seasoned salt if you have it) and pepper on each side of your scallop and plop them down into a hot pan. Splash some white wine in the pan (if you like) and sear your scallops (depending on their size) about 3 minutes on each side. You'll know they're done when they're opaque and pulling away from the pan. Remove from heat and set aside.
  3. Next I like to get my pasta water a-boiling. So do that. When I make pasta I like to heavily salt the water - apparently in 'real' italian cooking your water should taste like seawater. I don't know if I'd go that far, but a good few pinches of salt and a bay leaf will do your water right. Just remove the bay leaf when you drain your pasta.
  4. Prep your lobby. You can twist-pull the tail right off your lobster. Using scissors, cut the underside of the tail and pull apart until you can get all the tasty lobster tail-meat out. If it's present, get rid of the intestinal track (green bit along the top of the tail). Using whatever devious and violent means (I dangerously hack mine with a cleaver), remove all the meat you want from the claws/legs/etc of your lobster. Once you have all your lobster meat out of it's poor little body, chop it roughly, and set aside.
  5. If you haven't already, throw your linguine into your water (it takes about 8-10 minutes to cook).
  6. throw your olive oil into a sauce pan, and heat your garlic, and roasted garlic. Mush up your roasted garlic as best you can.
  7. Add your lemon zest and your butter and let it melt and mix it up until it's buttery goodness. In this process you want to make sure not to brown or burn your sauce. Butter if heated too high will brown and eventually burn. You want to keep this on med-low heat and nice and yellow-y.
  8. Throw in your squirt of lemon juice and your garlic powder and mix until combined. Taste your sauce: does it taste like butter and garlic heaven? Good. I hope so.
  9. Add your pesto to taste.
  10. Drain your pasta and set aside for a minute or two while you toss your scallops and lobster in a pan with some lemon zest and a dash of garlic + splash of olive oil just to get them warm.
  11. In your original pasta pot, toss your pasta, seafood and sauce and stir it over the element you just turned off to make sure errrr-thang's piping hot. Portion into bowls, and top with your fresh basil leafs and your parmesean and some fresh ground pepper.
  12. Pour yourself a glass of white wine (as you're already eating butter-pasta) and enjoy.

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