Linguine With Lobster and Avocado
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1ripe avocado, peeled, pitted, cut in ½-inch dice
- Juice of 1 lemon
- 3tablespoons extra-virgin olive oil
- Salt and ground white pepper
- 8ounces linguine
- ½cup finely chopped onion
- 1small jalapeño chile, seeded and minced
- 8ounces grape tomatoes, halved
- 11¼-pound cooked lobster, meat removed and diced
- 2scallions, chopped
- 2tablespoons minced cilantro leaves
Nutritional analysis per serving (4 servings)
528 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 33 grams protein; 861 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ⅔ cup of the pasta water. Continue to cook on low.
- Step 3
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.
Private Notes
Comments
Cooked this tonight and it was outstanding! I made a few adjustments that I thought increased flavors. 1) Since I bought raw lobster tails, I pulled the meat off the shell and made a quick stock with the shells and a couple of bay leaves. I then used this stock instead of the pasta water to make the sauce. 2) I splurged on truffle salt and added a small dash to bump up the umami flavor. 3) I seated the lemon before juicing and tossed the zest in.
Next time I might experiment with saffron.
Wonderful; we loved it, but next time I'll buy shrimp I can taste instead of $12 lobster tail that disappeared in the dish.
Very good road map, added shallots, asparagus and a handful of sun dried tomatoes, skipped the cilantro and the scallions
cooked pasta risotto style in lobster stock...may I say it was outstanding?
Another summer, another midcoast Maine lobster report! Prices for lobster meat are up over last year. In Rockland and Belfast we saw it for $75/lb, and in Brunswick today we saw it for $70. Good, old Plant's had it for $60/lb, $30 1/2 lb. Came out wonderful as ever. This year, with a fruity Pinot Gris from Costco outside of Portland. Maybe a little too fruity for this dish, but all good. Pecorino (or any cheese) on this dish is blasphemy, IMO. But chacun a son gout, as they say.
What a great recipe! I used shrimp because I didn't have lobster and shrimp seemed at least in the spirit of the dish. I screwed up the timing and ended up cooking the tomatoes quite a lot longer than the recipe calls for. And I under-salted everything, so I topped my bowl with pecorino cheese. Despite these modifications and screw-ups, the finished product was delicious. That is a tribute to the author -- a recipe that doesn't need to be perfectly executed to succeed.
Well, it took us four long years to get back to Maine, but here we are. Lobster meat is higher than it was in 2019, no duh, but worth the splurge imo. $33 for half a pound, at a place near Yarmouth. The dish is also great with scallops or monkfish, as others have written, which is what we did at home in the interim. But I still love it best with lobster.
That lobster place in Yarmouth turns out to have been a ripoff. Shoulda gotten it from Plante's in West Bath, they're only charging $25 per half pound this year.
2024 update: another great return to Maine, another great meal. One of my better versions. Rao's linguine. Watched the Pres's address on TV tonight. Plant's is getting $22 per .5 lb this week, that's back to 2022 levels. Not sure what's going on in the lobster industry locally to depress prices like that. The lobster was sweet. Make sure your avocados are nice and ripe. This dish is worth repeating, year after year.
2024 Pt. 2: Indulged one more time. Got the lobster from Wood's in Bucksport. Big pieces of claw and tail meat, $26/half lb. Not quite a tender as the stuff from Plant's, but overall still delicious.