Chef Philippe Kolbe’s Grilled Lobster and Linguini with heirloom cherry tomatoes, fresh herbs, garlic, lemon pepper crumbs and house lobster EVOO is a Duryea’s Orient Point certified classic. Try it with the following recipe.
Duryea’s grilled lobster and linguini
Lobster butter:
1. Cook together 4 pounds of clarified butter and 1 pound of lobster meat in a bain-marie at 167°F for 4 hours using a Joule.
2. Set aside the meat (use in pasta or mix into lobster salad).
3. Reserve the lobster butter.
Tomato confit & linguini:
1. Get Baby Red Pomo Confit from Sogno Toscano. If not available, you can also use another can of whole tomato confit.
2. We recommend Sogno Toscano Linguini, but any other quality linguini will work just as well.
3. Cook the linguini until al dente.
Final instructions and plating:
1. Add lobster butter and chopped fresh garlic to the skillet, stir fry without coloring, then add chopped tomato confit, pasta, fresh herbs and fresh cherry tomatoes.
2. Grill 2 pounds of lobster, separate the tail meat, chop it, and add it over the pasta, head and cloth (pre-cracked).
3. Finish with micro basil, lemon oil, and grilled lemon.
For more dishes from Duryea’s Orient Point, visit the North Fork location before the season closes on September 24th. For more information, visit duryeas.com/pages/duryeas-orient-point.