Yum: Big Mamma's lobster linguine

Languine Aux Homard

Because it is too difficult to resist this sublime plate ... The recipe for lobster linguine , thought and produced by the Big Mamma group , is now in your hands! #passionhomard

For 4 people.

Preparation time : 45 minutes

Cooking time : 1 hour


  • Prepare the lobsters : using a knife, separate the head, then the claws from the body. Empty the heads and set them aside. Break the clamps at the base. Cook bodies and claws in a large pot of salted boiling water for 3 or 4 minutes. Drain them and immediately immerse them in a large container of cold water to stop cooking.

  • By hand or with a knife, remove the flesh from the inside of the carcass of the bodies and pincers, avoiding tearing it. Cut the flesh of the claws into large pieces. Reserve the meat and carcasses separately.

  • Prepare the bisque : cut the carrot , celery and onion into pieces 2 cm thick. Heat the olive oil in a saucepan over medium heat and sauté for about 5 minutes.

  • In a large sauté pan, cook the carcasses of the head, claws and body with a tablespoon of olive oil for 5 minutes over high heat. When they are lightly toasted, add the carrots, onion and celery, and sauté for 5 minutes over medium heat. Increase the heat and deglaze by pouring in the brandy or whiskey . Flambé.

  • Reduce heat to low and add the tomatoes and tomato paste . Mix, cover with water and simmer for 20 minutes over low heat. Taste regularly: when the taste of the fish is strong enough, strain with a Chinese (a very fine sieve) to keep only the juice.

  • In a pan, heat 2 tablespoons of olive oil over medium heat and sauté the garlic cloves for 5 minutes. Add the tomatoes and half the bisque. Continue cooking for about 5 minutes over medium heat.

  • Meanwhile, cook the pasta al dente in a large pot of salted boiling water. Drain them with a spoon, then put them in the pan. Add the rest of the bisque , bring to a boil, stirring well, until the liquid is almost absorbed but making sure the mixture is not too dry.

  • In another pan, heat 1 tablespoon of olive oil over low heat and grill the flesh of the bodies and the pieces of claws for 8 minutes.

  • Arrange on a large dish or directly on the plates: place the pasta, add the pan-fried pieces of lobster , the head carcasses and sprinkle with a few leaves of parsley . Serve immediately and enjoy.

Excerpt from the book La Cucina di Big Mamma , Phaidon, € 29.95.


Also discover the recipe for the doll ramen signed SPOK x American Vintage .

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