Recipe
A luxurious Italian seafood pasta, especially popular along the coasts of Southern Italy.
Ingredients (serves 4):
- 400g linguine
- 2 small lobsters (or 1 large lobster), cleaned and halved
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 150ml dry white wine
- 400g San Marzano tomatoes, crushed
- Fresh parsley, finely chopped
- Salt and freshly ground black pepper
- Chili flakes (optional)
Method:
1. Prepare the lobster
- Split the lobster in half and crack the claws slightly.
- Pat dry and season lightly with salt and pepper.
2. Cook the lobster
- Heat olive oil in a large pan.
- Sear the lobster cut-side down for 2–3 minutes.
- Turn it over and add the garlic.
- Pour in the white wine and let it reduce.
3. Make the sauce
- Add the crushed San Marzano tomatoes.
- Simmer gently for 15–20 minutes until the lobster is cooked through and the sauce becomes rich.
- Stir in fresh parsley.
4. Cook the pasta
- Boil the linguine in salted water until al dente.
- Reserve some pasta water before draining.
5. Combine
- Add the linguine to the sauce.
- Toss gently, adding a splash of pasta water until the sauce coats every strand.
6. Serve
- Plate the pasta with the lobster on top.
- Finish with fresh parsley, black pepper, and a drizzle of extra virgin olive oil
Traditional Italian tip 🇮🇹
Avoid adding cheese to seafood pasta. Let the sweetness of the lobster and the light tomato sauce remain the stars of the dish.
Enjoy!
