Linguine with Lobster
Ingredients
- 12.7 oz linguine (360 g)
- 2 lobsters (about 1.1 lb each, preferably alive) (circa 500 g ciascuno)
- 3–4 tablespoons extra virgin olive oil
- 2 garlic cloves
- 1 fresh chili pepper
- 2 1/2 cups cherry tomatoes (400 g)
- 1/2 cup dry white wine (1/2 bicchiere)
- Fresh parsley, chopped (to taste)
- Salt and pepper (to taste)
- Brandy (to taste, for deglazing)
Instructions
- Prepare the lobster:
Cut the lobster in half. In a large pan, heat a drizzle of olive oil and add the whole garlic cloves, parsley stems, and chili pepper. Let infuse for a few minutes. - Cook the lobster:
Place the lobster cut-side down in the pan. Cook for about 5 minutes, then turn and cook for another 5 minutes.
Deglaze with brandy and flambé (use caution and follow safety precautions). - Add the wine:
Pour the white wine into the pan. Remove the lobster along with the garlic, chili, and parsley stems, then strain the cooking liquid. - Prepare the tomatoes:
Wash and halve the cherry tomatoes. In another pan, heat a drizzle of olive oil and sauté them for about 5 minutes. - Make the sauce:
Remove the lobster meat from the shells and cut into pieces.
Add the shells to the tomatoes to enhance flavor, then add some water and the strained cooking liquid. Season with salt and pepper and cook for 20 minutes. - Cook the linguine:
Cook the linguine in plenty of salted water. - Finish the dish:
Remove the shells from the sauce, then pass the tomatoes through a food mill to obtain a smooth sauce.
Return the sauce to the pan, add the linguine and lobster meat. Mix well, add chopped fresh parsley, and let it cook for another couple of minutes. - Serve:
Plate the lobster linguine and serve.
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