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Marco Polo

Half Boston Lobster with Spinach Linguine and Spicy Homemade Italian Sausage

Half Boston Lobster with Spinach Linguine and Spicy Homemade Italian Sausage

Ingredients (recipe for 1 serving)

  • Half lobster
  • 80 gr spinach linguine raw
  • 60 gr Italian sausage 
  • 50 ml lobster bisque
  • 2 pcs cherry tomatoes quartered
  • 40 ml extra virgin olive oil
  • Pinch black pepper
  • Pinch red chilli
  • ½ pcs garlic
  • Some fresh bay leaf, thyme, rosemary, and basil 
  • ½ teaspoon cumin

Method 

  1. Cut the lobster in half and remove the shell. Steam for 4 minutes, and then infuse the lobster in a pot of extra virgin olive oil with black pepper, garlic, thyme, rosemary and bay leaves at 75 degrees Celsius for 20 minutes. 
  2. Meanwhile, cook the spinach linguine in salt water al dente and toss in lobster bisque with baby tomatoes, chilli and fresh basil. 
  3. Take the minced meat from the sausages and pan-fry it with cumin, garlic, salt and black pepper.
  4. Place the linguine on a plate, with the lobster on one side and the pan-fried sausage meat on the other. Serve immediately.

 

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Phone

(886 2) 7711 - 2080

Location

Level 38

Operating Hours

Tuesday to Sunday
Lunch
11.30am - 2.30pm

Dinner
6pm - 9.30pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Marco Polo.