Last few days I have seen posts of recipes without pictures. I mean come on….really? No Pic? Well guess what. I made dinner tonight and it was so good I had to share. Of course I did not think of taking a picture. So sorry to those I criticized in my head he he.
It lobster season! Got out there and get yourself some lobster. OMG it was $4.88 a pound at my grocery store…$4.88 a pound!!!!!!!!!!!!!!! I was about to throw away the shells and then it dawned on me I should make a quickie stock. This stalk is not real full recipe…its a quickie version with what I had at home.
Linguine with Shrimp in Creamy Lobster Broth
for 2 servings, recklessly adapted from Cab Cooks
1 Lobster shell, just the shell clean out the body innards
1 tablespoon olive oil
1 medium onion, chopped
1 cup white wine
1 cloves garlic
1 bay leaf
salt and pepper to taste
Easy Lobster Broth: Throw everything in a pot. Then add enough water to cover the shells. Bring to a boil and then simmer 90 min. Strain and discard solids. I actually did this Monday already as I had bought a lobster.
1/2 to 3/4 lb cooked shrimp
1/2 cup light cream
1/2 lb cooked linguine
a dash of cayenne
dill, to taste
Salt and freshly ground pepper, to taste
Bring about 2 cups of the stock to a boil in a medium saucepan and reduce to half, about 20 minutes. Whisk in the heavy cream and cayenne. Add the dill and season with salt and pepper to taste.
To assemble the dish, divide cooked linguine into 2 bowls. Add shrimps on top of the linguine. Ladle the cream broth on top. Voilà!