Marcus Samuelsson: Linguine with Lobster, Tarragon And Charred Yellow Tomatoes Recipe

August 4, 2016

2660389558_3dd1f2fc95Pasta is something that is great to make all year round. In the winter, you can use a heavier sauce, and in the hot days of the summer, you can go for something more refreshing and light. This recipe uses two great summer ingredients: lobsters and tomatoes.

These days, we’ve been seeing a surplus of lobsters, a bit of a lobster glut, and you should always be thinking of new ways to use this delicious ingredient while the prices are still low. And with tomatoes about to be right in season, it’s hard to think of a better combo. This recipe is especially great if you have an outdoor grill and can get a great char on the tomatoes.

Adapted from Fran McCullough’s The Best American Recipes 2001-2002

For another great lobster pasta recipe, check out our sister site Food Republic here.

Linguine with Lobster, Tarragon and Charred Yellow Tomatoes Recipe



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    • 3/4 lb linguine
    • 2 tbsp extra-virgin olive oil
    • 2 tbsp unsalted butter
    • 2 shallots, minced
    • 2 clove garlic, smashed and minced
    • 1 tbsp sun-dried tomato paste
    • 2 1/2 tbsp fresh tarragon, minced
    • 2 lobster tails, 6 to 8 oz each, in shell
    • 2 large, firm yellow tomatoes, stemmed and halved
    • Salt and black ground pepper


1. Cook the pasta in a stockpot filled with rapidly boiling well-salted water for 8 to 10 minutes, or until al dente. Drain and cool slightly.

2. Coat your hands with olive oil and run them through the pasta to keep it from sticking. Set aside.

3. Heat the olive oil and butter in a large skillet. Add the shallots, garlic, salt and pepper. Saute for 2 to 3 minutes, or until the shallots soften. Stir in tomato paste and tarragon.

4. Slide the sharp point of a pair of kitchen shear under one corner of the soft shell on the underside of the lobster tail, above the flesh. Cut all the way around and pull the shell off in one piece. Leave the upper, hard shell in place. Cut a deep slit down the center of the exposed flesh and crack the outer shell just a bit by pushing down on each side with your thumbs. This will flatten the tail slightly. Moisten the meat of each tail ninth a little of the tarragon mixture.

5. Cook the lobster tails, shell down, on a lidded pan, or other heat source, for about 4 minutes, or until the meat is opaque and firm. On an outdoor grill over medium-high heat, the lobsters should take 5-6 minutes with the lid down. Remove from heat and cover loosely with foil to keep warm.

6. Char the tomato halves, skin side down, in a grill, for 3 to 4 minutes, or until just softened and the tomato skins have black stripes. Let them cool enough so you can peel off the skins and shop coarsely. Add to the remaining tarragon mixture in the skillet and toss with cooked linguine. Reheat the skillet.

7. Pull the meat from the lobster tails and cut into chunks. Divide pasta into 4 warm pasta bowls and arrange lobster on top. Serve at once.

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