Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings

Ingredients

  • 1/2 pint yellow teardrop tomatoes, stemmed and halved
  • 1 pound cooked lobster meat (from 3 live 1 pound lobsters) cut into 1/4-inch pieces
  • Salt
  • Freshly ground black pepper
  • 4 ounces Parmigiano-Reggiano cheese, grated
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1/2 pint red teardrop tomatoes, stemmed and halved
  • 8 cups water
  • 1/2 teaspoon saffron threads
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/2 pond fresh linguine
  • 1/2 cup Piri Piri sauce
  • 1/2 cup chopped onions
  • 1 teaspoon chopped garlic
  • 1/2 cup pitted Kalamata black olives, halved

Directions

In a saucepan, over medium heat, add the water, saffron and turmeric. Season with salt. Add a tablespoon of the oil. Bring the liquid to a boil and boil for 5 minutes. Add the pasta and cook until tender, about 4 to 6 minutes. Drain and cool under cold water and drain again. Toss the pasta with the remaining teaspoon of olive oil and set aside. In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri. When the oil is hot, add the onions and garlic. Saute for 1 minute. Add the olives, tomato and lobster meat. Season with salt and pepper. Add pasta and toss. Continue to saute for 1 minute. Remove from the heat. To serve, mound the pasta in the center of each plate. Garnish with grated cheese and parsley.

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