Linguine with Lobster, Coastal Style

🛒 Ingredients

• 1 pezzo (circa 425g) IQF American Lobster (thawed)
• 180g Gragnano Linguine
• 300g Fresh cherry or datterini tomatoes
• 2 spicchi (circa 10g) Garlic
• 1 piccolo (circa 2g) Fresh red chili pepper
• 80ml Dry white wine
• 40ml Extra virgin olive oil
• 15g Fresh parsley
• 5g Fine salt
• 20g Coarse salt
• 1g Freshly ground black pepper

👨‍🍳 Instructions

1. Passo 1: First, thaw the lobster according to the manufacturer's instructions, preferably in the refrigerator for 12-24 hours. Rinse the lobster under cold running water and dry it thoroughly.
2. Passo 2: On a sturdy cutting board, cut the lobster in half lengthwise, starting from the head and proceeding towards the tail. Remove the gastric sac (black sac near the head) and the intestine (black thread running along the tail). Using a nutcracker, crack the claws and legs to facilitate extracting the meat during the meal. Set the prepared lobster aside.
3. Passo 3: In a large pan, pour the extra virgin olive oil. Add the peeled and lightly crushed garlic cloves and the finely chopped fresh chili pepper (or left whole if you prefer less spice). Sauté over medium-low heat until the garlic is golden, being careful not to burn it.
4. Passo 4: Slightly increase the heat and place the two lobster halves in the pan, flesh side down. Brown for about 2-3 minutes to seal in the flavors and give a nice color. Add the claws and legs.
5. Passo 5: Deglaze with dry white wine, allowing the alcoholic part to evaporate completely for about 2 minutes. The aroma of the wine will combine with the lobster juices.
6. Passo 6: Add the cherry tomatoes, washed and cut in half. Season lightly with salt (2g fine salt) and pepper. Cover the pan and cook over low heat for about 8-10 minutes, or until the cherry tomatoes have softened and released their juice, creating a delicious sauce. Occasionally, baste the lobster with the cooking sauce.
7. Passo 7: Meanwhile, bring a large pot of heavily salted water (20g coarse salt) to a boil. Add the linguine and cook until al dente, following the times indicated on the package.
8. Passo 8: Before draining the pasta, scoop out a ladleful of cooking water and set it aside. Drain the linguine and transfer them directly to the pan with the lobster sauce. Remove the garlic cloves if desired.
9. Passo 9: Sauté the linguine in the sauce for a couple of minutes, adding the reserved cooking water if necessary to emulsify and make the sauce creamier. Stir gently to combine all ingredients well.
10. Passo 10: Finely chop the fresh parsley. Plate the linguine with the two lobster halves prominently displayed, sprinkle generously with fresh chopped parsley, and serve immediately.

💡 Chef's Tips

• To further enhance the seafood flavor, you can add a teaspoon of lobster coral (the creamy green-orange part found in the head) to the sauce, just before adding the pasta.
• Choose high-quality linguine, preferably bronze-drawn, which will absorb the sauce better and have a perfect texture.
• Do not overcook the lobster: its delicate meat could become tough. The cooking time in the sauce is sufficient to make it tender and flavorful.