Piri Piri Lobster With Saffron Linguine

Recipe Ingredients

8 cups	1896ml	Water
1/2 teaspoon	2.5ml	Saffron threads
1/2 teaspoon	2.5ml	Ground turmeric
		Salt - to taste
1 tablespoon	15ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
1/2 lb	227g / 8oz	Fresh linguine
1 tablespoon	15ml	Piri Piri Sauce - (or more to taste) - see * Note
1/2 cup	31g / 1.1oz	Chopped onions
1 teaspoon	5ml	Chopped garlic
1/2 cup	118ml	Pitted Kalamata black olives - halved
1/2		Red teardrop tomatoes - stemmed, halved
1/2		Yellow teardrop tomatoes - stemmed, halved
1 lb	454g / 16oz	Cooked lobster meat - cut into 1/4"
		Pieces
		(from 3 live 1 lb lobsters)
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Parmigiano-Reggiano cheese - grated
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Piri Piri Sauce" recipe which is included in this collection.

In a saucepan, over medium heat, add the water, saffron and turmeric. Season with salt. Add a tablespoon of the olive oil. Bring the liquid to a boil, and boil for 5 minutes. Add the pasta and cook until tender, about 4 to 6 minutes. Drain and cool under cold water and drain again. Toss the pasta with the remaining teaspoon of olive oil and set aside.

In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri Sauce, or more to taste. When the sauce is hot, add the onions and garlic. Saute for 1 minute. Add the olives, tomato and lobster meat. Season with salt and pepper. Add pasta and toss. Continue to saute for 1 minute. Remove from the heat.

To serve, mound the pasta in the center of each plate. Garnish with grated cheese and parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C21)

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