LINGUINE WITH LOBSTER AND AVOCADO
The summer season was beginning, whetting the appetite for a copious seafood salad or a tangy ceviche. But instead, I tore a page from ceviche's playbook and assembled a pasta dish with the avocado, tomato, jalapeño, scallion, cilantro and citrus juice, along with lobster, to mingle with pasta. The result was brightly fresh-tasting, a warm-weather charmer with a touch of spice. Even during the brief cooking, some of the avocado will melt into the mixture, suavely coating the strands of linguine. But be sure that some of the avocado is still intact. The dish is satisfying as the main event yet light enough to serve as a first course followed by chicken or sausages hot off the grill.
Provided by Florence Fabricant
Categories pastas, appetizer, main course
Time 30m
Yield 4 first-course servings, 2 to 3 as a main course
Number Of Ingredients 11
Steps:
- Thoroughly mix avocado and lemon juice in a bowl. Add 1 tablespoon oil, season with salt and pepper and set aside. Bring a pot of salted water to a boil and add linguine.
- Meanwhile, heat the remaining oil in a large skillet. Add onion and jalapeño and cook on medium-low until onion is translucent. Add tomatoes and continue cooking 5 minutes or so until they begin to soften and their skins start to wrinkle. Fold in lobster and avocado with its lemon juice and oil, and add 2/3 cup of the pasta water. Continue to cook on low.
- When linguine is al dente, drain it and add it to the skillet. Add scallions and cilantro and fold ingredients together until well combined, the mixture is moist but not soupy, and only a little of the avocado has melted down. Check your salt and pepper, then serve.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 16 grams, Carbohydrate 53 grams, Fat 20 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 841 milligrams, Sugar 5 grams, TransFat 0 grams
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Mahfuja Akter
[email protected]Meh.
Talitha Campbell
[email protected]Not bad!
Fithawi Ashebr
[email protected]Will definitely make it again!
Yyqise quisef
[email protected]Wow!
Ed Yarber
[email protected]Easy to follow, great results!
Terry Hooper
[email protected]Overall, this was a great recipe. The lobster was cooked perfectly, and the sauce was delicious. I would definitely recommend it.
Jonathan Koon
[email protected]This dish was a bit too rich for my taste, but it was still very good. I think I would omit the butter next time.
Lightning Wolf
[email protected]I love seafood pasta dishes, and this one is no exception. The combination of lobster, avocado, and linguine is simply divine.
Md:Nizam Uddin
[email protected]The avocado in this dish was a nice touch. It added a creamy texture and a bit of sweetness that complemented the lobster and the sauce.
Elmarine Andrews
[email protected]This was my first time cooking lobster, and I was a bit intimidated, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly. I will definitely be making this again!
Misty Ratcliff-Trentham
[email protected]This linguine with lobster and avocado dish was an absolute delight! The lobster was cooked perfectly, and the avocado added a creamy richness that balanced out the briny seafood flavor. The sauce was also incredibly flavorful, with a hint of lemon a