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Lobster with linguine

17 Jan 2013
Cut the lobster lengthwise.
Heat the olive oil in a pan and fry the lobster until it browns.
Place the lobster in a large baking pan and put it in a pre-heated oven (180º) for 15 minutes.
Add the aubergines , the baby onion, the garlic and the sun-dried tomatoes  in the pan and saute. When they brown, add lime and return the lobster to the pan.
Light up the ouzo and reduce liquids by half.
Add the cream and reduce the heat.
Take out the lobster from the pan and return it to the large baking pan. Cover the meat with cheese and put it again in the oven for 3-4 minutes.
Boil the linguine in a deep casserole for 8-10 minutes.
Place the baked linguine in the pan with the sauce and stir. When they thicken, turn off the heat and add the rocket.
Serve in a platter with the lobster.
1x800 g fresh lobster
½ packet of linguine
1 small cup of olive oil
½ teaspoon of garlic, mashed
2 fresh onions, finely chopped
2 two medium size aubergines, cut in cubes
6 sun-dried tomatoes, cut in slivers
Lime grate
½ small cup of ouzo
½ cup of fresh cream
½ bunch of rocket, roughly cut
3 tablespoons of parmesan type of cheese
Parmesan may be replaced by bread crumb and various aromatic plants, like basil and dill.

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