Lobster Linguine Tutto Mare

Atlantic Puffin landing in water, Witless Bay Ecological Reserve

Signal Hill stands watch over St. John’s and has great hiking trails as well as history.

SALLY LEDREW NEWFOUNDLAND AND LABRADOR TOURISM / © BARRETT & MACKAY PHOTO NEWFOUNDLAND AND LABRADOR TOURISM / © BARRETT & MACKAY PHOTO A view of Signal Hill and The Narrows of St. John’s Harbour, from The Rooms museum and gallery.

DESTINATION ST. JOHN’S

stand on the promontory. Like Cape Spear and Deadman’s Bay, Cape St. Francis is on the 336-kilometre East Coast Hiking Trail. All three are places of extremes where time seems irrelevant and the great forces of the natural world embodied in passing icebergs, spouting whales and crashing waves carry on through the eons, paying no heed to humans.

It’s a place to feel humbled, and at the same time privileged to witness the grandeur of nature, and yet a place within easy reach of the capital city, making a stay in Newfoundland’s most easterly reaches a complete experience.

Makes 5-6 servings

Ingredients 500 g dry linguine pasta ¼ cup dry white wine 1 large carrot, peeled and diced 1 medium onion, peeled and diced ¼ cup olive oil 2 medium tomatoes, peeled and seeded ½ cup mushrooms, sliced 2 cloves garlic, chopped ¼ cup fresh parsley, finely chopped 1 cup vegetable or shellfish stock ¼ cup butter shaved Parmesan to taste 5 – 1 ½ lb Lobsters, precooked and shelled. (If desired, add other seafood like shrimp, shelled mussels.)

Method In 8 cups of salted water, cook the linguine until al dente. Set aside. Heat the olive oil in a frying pan. Sauté onion and carrot until soft, about 3 minutes. Add mushrooms, garlic, salt and pepper. Toss. Lower the heat and cook until liquid evaporates, about 3 minutes. Add white wine and reduce for 5 minutes.

Add tomatoes, simmer for 7 minutes. Add lobster meat (except the tails) and simmer with the stock and most of the parsley. Add linguine just prior to serving to distribute the flavours.

In a separate pan, melt the butter. Gently poach the lobster tails until just heated through. Place the linguine mixture in bowls. Top with lobster tails. Shave some Parmesan Reggiano on the top. Sprinkle with parsley and cracked pepper. This recipe is one version of the “Bowl of Goodness” by Chef Colleen Hiscock at Java Jack’s in Rocky Harbour, Newfoundland. She also runs The Supper Club Newfoundland with outlets in Rocky Harbour and in St. John’s. Find it online at supperclubnl.ca. Watch for her cookbook coming soon.