Piri Piri Lobster With Saffron Linguine
Cooked lobster meat tossed with olives, tomatoes, and piri piri sauce over saffron and turmeric linguine—a Portuguese-New Orleans fusion at its finest.
Ingredients
- 8 cup water
- 0.5 tsp saffron threads
- 0.5 tsp ground turmeric
- 1 tbsp plus 1 tsp olive oil, divided
- 0.5 lb fresh linguine
- 0.5 cup piri piri sauce, divided
- 0.5 cup chopped onions
- 1 tsp chopped garlic
- 0.5 cup pitted Kalamata black olives, halved
- 0.5 pint red teardrop tomatoes, halved
- 0.5 pint yellow teardrop tomatoes, halved
- 1 lb cooked lobster meat, cut into 1/4-inch pieces
- 4 oz Parmigiano-Reggiano cheese, grated
- 1 tbsp finely chopped fresh parsley leaves
Instructions
- 1
In a saucepan, add water, saffron, and turmeric; season with salt. Add 1 tablespoon olive oil. Bring to a boil and boil 5 minutes.
- 2
Add pasta and cook until tender, 4 to 6 minutes. Drain, cool under cold water, drain again. Toss with remaining 1 teaspoon olive oil.
- 3
In a large sauté pan, heat 1 tablespoon of the piri piri sauce over medium heat. Add onions and garlic; sauté 1 minute.
- 4
Add olives, tomatoes, and lobster meat. Season with salt and pepper. Add pasta and toss to combine.
- 5
Add remaining piri piri sauce and toss. Cook until heated through, about 2 minutes.
- 6
Plate and garnish generously with grated Parmesan and fresh parsley.