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Goodfood bicycle thief creamy tomato lobster linguine - Extra large standard

L’Artisan

Goodfood × Bicycle Thief: Creamy Tomato Lobster Linguine

with Zesty Pan-Grilled Springtime Asparagus

740 cals

30 mins

Description

Put an award-winning Northern Italian ristorante on the Halifax harbourfront, and the result is some seriously show-stopping “Nuova” Scotia cooking. We’re collaborating with the Bicycle Thief chefs who take inspiration from the old world and the ocean, for top-tier recipes you can recreate at home. Delicately pink and impossibly tender, our pre-cooked wild-caught lobster meat luxes up this primo pasta offering. Strands of fresh linguine wind their way through a textured rosée sauce, nuanced with sherry vinegar. There’s no more fitting a springtime side than asparagus spears, gently grilled on the stovetop and graced with zingy lemon.

Contains:

Eggs, Lobster, Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 225g Pre-cooked wild-caught lobster meat (product of Canada)

  • 3 Garlic cloves

  • 1 Bunch of parsley

  • 1 Onion (or shallot)

  • 1 Lemon

  • 1 Bunch of asparagus

  • 400ml Cherry tomatoes (canned)

  • 30ml Sherry vinegar

  • 225g Fresh linguine

  • 45ml Heavy cream

  • 50g Parmigiano Reggiano (contains rennet)

Nutrition

Total fat

28g

Saturated Fat

15g

Sodium

1230mg

Total carbs

77g

Sugar

11g

Protein

50g

Fibres

8g

Recipe Instructions

Goodfood × Bicycle Thief: Creamy Tomato Lobster Linguine - Step #1 Mise en place
Step 1: Mise en place
Bring a large pot of salted water to a boil. Halve, peel and mince the onion. Mince the garlic. Pick the parsley leaves off the stems; finely chop the leaves. Remove the woody ends of the asparagus. Zest and juice the lemon.
Goodfood × Bicycle Thief: Creamy Tomato Lobster Linguine - Step #2 Prepare the lobster
Step 2: Prepare the lobster
Pat the lobster dry with paper towel; season with S&P.
Goodfood × Bicycle Thief: Creamy Tomato Lobster Linguine - Step #3 Boil the pasta
Step 3: Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Goodfood × Bicycle Thief: Creamy Tomato Lobster Linguine - Step #4 Make the sauce
Step 4: Make the sauce
In a large, high-sided pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Add the onion and sauté, 2 to 3 min., until translucent. Add the garlic and sauté, 1 to 2 min., until fragrant. Add the canned tomatoes, cream and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, crushing the tomatoes, 10 to 12 min., until reduced. Add the vinegar (start with ½) and cook, stirring frequently, 2 to 3 min., until incorporated.
Goodfood × Bicycle Thief: Creamy Tomato Lobster Linguine - Step #5 Cook the asparagus
Step 5: Cook the asparagus
Meanwhile, in a grill pan (or medium pan), heat a drizzle of oil on medium-high. Add the asparagus and cook, turning frequently, 3 to 4 min., until beginning to soften. Add the lemon juice (start with ½) and cook, 1 to 2 min., until reduced; season with S&P. Sprinkle with the lemon zest.
Goodfood × Bicycle Thief: Creamy Tomato Lobster Linguine - Step #6 Combine the pasta & serve
Step 6: Combine the pasta & serve
To the pan of sauce, add ⅓ of the reserved cooking water, the lobster, pasta, parsley and cheese. Cook, stirring frequently, 2 to 3 min., until combined and warmed through; season with salt. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Serve the asparagus on the side. Bon appétit!