Gordon Ramsay’s Lobster Pasta 

This luxurious dish combines succulent lobster meat with a rich, creamy tomato-wine sauce, creating a gourmet pasta experience. The homemade lobster stock adds depth and authenticity, making this recipe perfect for special occasions or a refined weeknight dinner. The balance of flavors and textures in this dish showcases Gordon Ramsay's culinary expertise.

Ingredients:

For the Lobster:

• 750g lobster tails, meat removed, shells reserved
  
  

For the Lobster Stock:

• 3.5 tbsp olive oil
  
  

• 3 stalks celery, chopped
  
  

• 2 carrots, chopped
  
  

• 2 onions, halved
  
  

• 1 tbsp tomato paste
  
  

• 1 tbsp black peppercorns
  
  

• 4 bay leaves
  
  

• 6 cups water
  
  

For the Pasta Sauce:

• 75g salted butter
  
  

• 1 shallot, diced
  
  

• 2 garlic cloves, sliced
  
  

• 500g cherry tomatoes
  
  

• ½ cup white wine
  
  

• 1 cup lobster stock (from above)
  
  

• 150ml heavy cream
  
  

• 500g linguine
  
  

• Fresh parsley, chopped, for garnish

Directions:

1. Prepare the Lobster:
   
   

   • Remove the lobster meat from the shells and chop into bite-sized pieces. Set the meat aside and save the shells for the stock.
     
     

2. Make the Lobster Stock:
   
   

   • In a large pot, heat 3.5 tbsp olive oil over medium heat. Add the lobster shells and sear until bright red.
     
     

   • Add the chopped celery, carrots, onions, and tomato paste to the pot.
     
     

   • Pour in 6 cups of water, add black peppercorns and bay leaves. Bring to a boil, then reduce the heat and simmer for 1 hour.
     
     

   • Strain the stock, discarding the solids. Set the stock aside.
     
     

3. Cook the Pasta:
   
   

   • In a large pot, bring salted water to a boil. Add the linguine and cook until al dente, about 8–10 minutes. Drain, reserving 1 cup of pasta water.
     
     

4. Prepare the Sauce:
   
   

   • In a large skillet, melt 75g butter over medium heat. Add the diced shallot and sliced garlic, sautéing until fragrant.
     
     

   • Add the cherry tomatoes to the skillet and cook until they begin to burst, about 5 minutes.
     
     

   • Deglaze the skillet with ½ cup white wine, allowing it to reduce by half.
     
     

   • Add 1 cup of the prepared lobster stock to the skillet and simmer for 5 minutes.
     
     

   • Stir in 150ml heavy cream and cook for an additional 2 minutes, until the sauce thickens slightly.
     
     

5. Combine Lobster and Pasta:
   
   

   • Add the chopped lobster meat to the skillet, cooking until just opaque, about 2–3 minutes.
     
     

   • Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
     
     

6. Serve:
   
   

   • Plate the pasta, garnishing with chopped fresh parsley. Serve immediately.
     
     

Nutrition Facts (per serving):

• Calories: Approximately 625 kcal
  
  

• Protein: 45g
  
  

• Carbohydrates: 45g
  
  

• Fat: 30g
  
  

• Saturated Fat: 15g
  
  

• Cholesterol: 120mg
  
  

• Sodium: 850mg
  
  

• Fiber: 3g
  
  

• Sugar: 6g