Linguini with Spicy-Lobster Vodka Sauce
Linguini with Spicy-Lobster Vodka Sauce is one of our favorite seafood dinners. I start this dish by making a rich and creamy vodka sauce. Then, I stir in freshly cooked lobster meat, Parmesan cheese, and basil leaves. Finally, I toss it all with al dente linguini and more cheese. We like this dish for several reasons. First of all, I like that I can cook this in just thirty minutes. That makes it a great dish for cooking on busy nights. Secondly, I like that I can make most of this dish ahead of time. I like to make the vodka sauce without the lobster, cheese, and basil and freeze it. Then, I heat it up before serving it, adding the lobster after the vodka sauce has heated up. And, finally, we all love the spicy sauce and the sweet lobster meat.
The Equipment I Used
- A Dutch Oven- I like to make my sauce in an enameled cast-iron Dutch oven.
- A Large Pot- Use a big pot to cook the linguini.
The Ingredients Needed for Linguini with Spicy-Lobster Vodka Sauce
- Lobster- Use fresh lobster meat. I used a pound of shelled lobster meat. But you can also steam between 2 and 4 lobsters, depending on how much lobster you want in your sauce.
- Heavy Cream- I like the Organic Valley brand of cream.
- Tomatoes and Tomato Paste- Use the best quality you can find. Lately I’ve really been liking the Muti brand from Italy. I like it because it does not contain citric acid. That makes the sauce sweeter and less acidic.
How I Made my Linguini and Sauce
- First, I cooked the onions and garlic until they were soft. Cook them on low heat to take care that they don’t burn.
- Then, I added the tomatoes, chicken stock, and spices.
- Finally, I added in the vodka, cream, lobster, Parmesan, and linguini.
If you like spicy foods, you need to try this rich and delicious Linguini with Spicy-Lobster Vodka Sauce.
Linguini with Spicy-Lobster Vodka Sauce
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup diced onions
- 1 tbsp. minced garlic
- ¼ cup tomato paste
- 28 ounces canned chopped plum tomatoes
- ¼ cup hot cherry pepper slices, minced
- ¼ cup chicken stock
- ¼ tsp. each kosher salt and red pepper flakes
- 2 tsp. sugar
- ½ tsp. dried oregano
- 2 tbsp. vodka
- ½ cup heavy cream
- 1 pound fresh lobster meat, chopped in bite sized pieces
- 3 tbsp. kosher salt
- 12 ounces linguini
- ¼ cup fresh basil leaves
- ½ cup Parmesan cheese
Instructions
- For the sauce: In a Dutch oven, heat the oil over low heat. Cook the onion until it's soft. Add the garlic and cook another minute. Add the tomato paste, tomatoes, cherry peppers, chicken stock, salt, sugar, and oregano and simmer for 15 minutes. Then stir in the cream and vodka and bring it to a boil. Add the lobster and cook until warmed through, about five minutes. Remove from the heat.
- While the sauce cooks, cook the linguini according to the package directions until it's just al dente. Boil it in a large pot of water along with the kosher salt. Drain the linguini and then put it back in the pot. Toss in as much sauce as you like, along with the basil and parmesan. Serve with extra parmesan.
