Wednesday, April 6, 2005
Bite with Belkys: Lobster Fradiavolo With Linguini from Carlton's
A South Florida chef showing us how to make an italian dish with a spicy twist. If you love pasta and you love seafood -- you've gotta try this. Lobster and linguini. Time to grab a bite with Belkys.
The Chefs: Roger and Hugo Berrios
The Restaurant: Carltons
The Dish: Lobster Fradiavolo with Linguini
- 1 2lb. lobster boiled
- 2 lb. linguini
- 1/2 cup garlic
- 1 onion
- 2 tomatoes
- 1 cup white wine
- 1/4 cup extra virgin olive oil
- 1 tbsp salt
- 1 tbsp crushed red pepper
- 1/8 tbsp pepper
- 1/8 tbsp dry oregano
-Chop the onion, tomatoes, basil and garlic and put it on a medium high pan with extra virgin olive oil.
-Add the crushed red peppers to make it fradiavolo.
-Add white wine and let it simmer on low heat for about 20 minutes.
-Cut the boiled lobster by separating the claws and the body. Put all the pieces in the pan with the marinara sauce.
-Boil the linguini until it's al dente (4-6 minutes) in a medium high stove.
-On a cooking sheet, let the pasta dry and add some olive oil for extra flavoring.
-Place the lobster on a dish, and ladle some sauce. Add the pasta last, and add more sauce.
FOR MORE INFORMATION:
Carlton's Restaurant & Lounge
1727 East Hallandale Beach Blvd.