Invited friends over for a seafood feast, antipasti are Carlingford oysters, Connemara shrimps and raw marinated mackerel. Pasta course is lobster with linguine, great to polish the skill of making pasta once in a while.
Bake lobster at 200˚C for 13 minutes, removed head and shell to make bisque. First cut shells into small pieces, stir-fry in butter until fragrant, add water and simmer for an hour. Reduce broth, season with salt, pepper and tomato paste.
Prepare linguine, 1egg for 90 pasta flour, using pasta machine to roll thin, then cut into size, toss with flour and dry on the table.
To serve, reheat bisque with cream, warm lobster tail, place on heated plates. Cook linguine in a pot of water, then transfer to bisque with remaining lobster meat. Serve next to tail.
When pasta is rolled thin and cut narrow, a little goes a long way to feel satisfied, and useful to absorb the delicious bisque.
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