Hummarlinguini (faroese Lobster Linguine)
Hummarlinguini, or Faroese Lobster Linguine, is a delicious seafood pasta dish that originates from the Faroe Islands. This recipe combines the delicate flavor of Faroese lobster with al dente linguine, creating a dish that is both elegant and comforting.
Ingredients
- 1 lb Faroese lobster tails, shelled and deveined
- 12 oz linguine
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant.
- Add the lobster tails to the skillet and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove the lobster from the skillet and set aside.
- Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and let the sauce simmer for 2-3 minutes until slightly thickened.
- Return the lobster to the skillet and toss to coat in the sauce. Add the cooked linguine and toss to combine.
- Season with salt and pepper to taste, then sprinkle with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Skillet Colander Tongs
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Serve the Hummarlinguini with a side of crusty bread and a crisp white wine for a complete meal.
Tips & tricks
For a richer sauce, you can add more heavy cream or a splash of seafood stock. Be sure not to overcook the lobster, as it can become tough and rubbery.
Cost
$40