Martini & Rossi Lobster Linguine

Martini & Rossi Lobster Linguine
Jimmy Gherardi, Master Chef, J's Fresh Seafood Restaurant


erves 2

1/2 pound linguine
1 tablespoon olive oil
2-3 cloves fresh minced garlic
1/2 cup chopped onion
1/2 cup martini & rossi extra dry vermouth
1/4 teaspoon saffron threads
1/2 pound chopped raw lobster meat (lobster tail works well)
1 tablespoon chopped flat leaf parsley
salt and pepper

Get all of the ingredients and utensils ready to cook, including the colander to drain the linguine.

Boil linguine in a large pot of water.

Heat the olive oil in a large skillet over medium heat. Add the garlic and onion. Saute until just soft. Add the Martini and Rossi extra dry vermouth and the saffron to the skillet. Raise the heat to high. Cook for about 1 minute. Add the lobster meat and cook, stirring constantly until the meat is just cooked. Remove from heat. Season with salt and pepper to taste. Add the parsley, stir well.


hen the pasta is cooked drain and return to the pot it was cooked in.


dd the lobster sauce to the pot and stir to mix well.
late and serve.