Summer Lobster Linguine, Veal Schnitzel, and Nduja Pan con Tomate

Ingredients

• 2 Blue lobsters (Fresh, split in half; tails separated, claws and heads reserved)
• 1 lb Linguine
• 4 clove Garlic (Minced)
• 1 tsp Peperoncino (Red chili flakes or fresh chili to taste)
• 0.5 cup White wine (Dry white wine)
• 14 oz Crushed tomatoes (High quality canned or fresh)
• 0.5 cup Extra virgin olive oil (Divided use)
• 1 bunch Fresh basil (Torn or chopped)
• 1.5 lb Veal fillet (Thinly sliced)
• 1 cup All-purpose flour (For breading)
• 3 Eggs (Beaten)
• 2 cup Breadcrumbs (Mixed with Herbes de Provence)
• 4 Fresh tomatoes (Grated for pan con tomate)
• 2 tbsp Nduja (Spicy spreadable pork sausage)
• 0.25 cup Sundried tomatoes (Finely chopped)
• 1 loaf Crusty bread (Sliced and toasted for pan con tomate)

Steps

1. 1

   Prepare the lobsters by splitting them in half. Separate the tails from the claws and heads.

2. 2

   Poach the lobster claws and heads in simmering water until cooked through. Remove the meat from the claws and heads, chop it up, and set aside.

3. 3

   In a large pan, sauté the lobster tails with minced garlic and peperoncino in olive oil.

4. 4

   Deglaze the pan with white wine and add the crushed tomatoes. Simmer to create a sauce.

5. 5

   Add the chopped claw and head meat back into the sauce along with a generous amount of extra virgin olive oil and fresh basil.

6. 6

   Boil the linguine in salted water until al dente, then toss directly into the lobster sauce to coat.

7. 7

   For the schnitzel, season the thinly sliced veal fillets and pound them out until very thin.

8. 8

   Bread the veal by dredging first in flour, then dipping in beaten eggs, and finally coating in breadcrumbs mixed with Herbes de Provence.

9. 9

   Heat oil to 350°F (175°C) and fry the breaded veal until golden brown and crispy.

10. 10

    For the pan con tomate, grate the fresh tomatoes into a bowl. Strain the excess liquid (reserve for cocktails if desired).

11. 11

    Season the tomato pulp with sea salt, pepper, olive oil, fresh basil, nduja, sundried tomatoes, and peperoncino.

12. 12

    Spread the tomato and nduja mixture onto slices of toasted crusty bread.

Notes

The author suggests straining the tomato water from the pan con tomate to use for Bloody Marys. The schnitzel should be fried at exactly 350°F for the best golden crust.

Nutrition per serving

• seafood
• pasta
• main course
• summer
• lobster
• schnitzel
• mediterranean
• fried