This exquisite recipe is brought to you in partnership with Bon-Eat-O
Continuing our partnership with Bon-Eat-O, the foodie app delivering premium groceries straight to your door at competitive prices, we're excited to bring you a recipe that's rich, comforting yet elegant ... a quintessential festive dish! Click here to see the other recipes we've created featuring restaurant-grade ingredients you can order from Bon-Eat-O.
Continuing our partnership with Bon-Eat-O, the foodie app delivering premium groceries straight to your door at competitive prices, we're excited to bring you a recipe that's rich, comforting yet elegant ... a quintessential festive dish! Click here to see the other recipes we've created featuring restaurant-grade ingredients you can order from Bon-Eat-O.
Don't forget to download the Bon-Eat-O app to restock your fridge and make sure you're all set before you get cooking, you still have time before the holiday rush. Exclusive perk: use code HKMADAME at checkout to receive a special treat with your order (valued at HKD 100).
Rock lobster linguine
METHOD
Rock lobster stock preparation:
- Remove the rock lobster tails and refrigerate. Reserve the heads and shells.
- Heat a large, deep pan with olive oil over high heat. Add lobster heads and shells, crushing them to release their juices. Sauté until red, about 5 minutes.
- Add the diced carrot, celery, onion, garlic, salt, pepper, and Espelette pepper. Sauté for an additional 3 minutes.
- Deglaze with the glass of white wine, reducing until almost dry.
- Flambé with Pastis (or add star anise if substituting).
- Add water or shellfish stock to cover. Simmer gently for at least 1 hour, then strain and reserve the stock.
Tomato sauce preparation:
- While the rock lobster stock simmers, sauté onion and garlic in olive oil over medium-high heat for 5 minutes.
- Add crushed tomatoes, a sprig of rosemary, Espelette pepper, and a pinch of salt and pepper. Simmer uncovered until thickened.
- Gradually add lobster stock to the sauce, allowing it to reduce and infuse the flavours fully. Adjust seasoning as needed.
Cooking - lobster tails and pasta:
- Season rock lobster tails with salt, pepper, Espelette pepper, and olive oil.
- Sear tails flesh-side down in a hot pan. Reduce heat, add butter, and baste until the flesh is pearly and just translucent. Keep warm.
- Cook linguine in salted boiling water for 2 minutes less than package instructions. Reserve some pasta water.
Serving:
- Toss drained pasta with the tomato-lobster sauce, adding reserved pasta water for a silky consistency.
- Plate the pasta on a serving platter, garnish with parsley, and drizzle with high-quality olive oil.
- Arrange rock lobster tails and decorative lobster heads on top. Serve immediately.
About Bon-Eat-O:
Bon-Eat-O, launched by the team behind M&C Asia, brings the premium quality usually reserved for Michelin-starred restaurants straight to your kitchen (expect next day delivery on Hong Kong Island, on Lantau, and in the New Territories). From the freshest sustainable seafood to top-notch meats, greens, cheeses, beverages, and deli treats, it’s all available without retail markups. Plus, don't forget to check their daily flash sales where you can enjoy a curated selection at preferential rates. But act fast—it's first-come, first-served, so don’t miss out on the best deals!
