Coastal Lobster Linguine: The Dish Your Guests Will Never Forget

🛒 Ingredients

• 1 piece (approx. 425g) IQF American Lobster (thawed)
• 180g Gragnano Linguine
• 300g Fresh cherry or datterini tomatoes
• 2 cloves (approx. 10g) Garlic
• 1 small (approx. 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

👨‍🍳 Step-by-Step Instructions

1. Step 1: Thaw the lobster following the manufacturer’s instructions, ideally in the refrigerator for 12–24 hours. Rinse under cold running water and pat thoroughly dry.
2. Step 2: On a sturdy cutting board, split the lobster in half lengthwise, from head to tail. Remove the gastric sac (black pouch near the head) and the intestine (black thread along the tail). Use a nutcracker to crack the claws and legs for easier meat extraction at the table. Set the prepared lobster aside.
3. Step 3: Pour the extra virgin olive oil into a large pan. Add the peeled and lightly crushed garlic cloves and finely chopped fresh chili (or leave whole for less heat). Sauté over medium-low heat until the garlic turns golden — careful not to let it burn.
4. Step 4: Raise the heat slightly and place the two lobster halves flesh-side down in the pan. Sear for 2–3 minutes to lock in the flavors and achieve a beautiful golden color. Add the claws and legs.
5. Step 5: Deglaze with dry white wine, letting the alcohol evaporate completely over about 2 minutes. The wine’s aroma will meld with the lobster juices — a scent that captivates instantly.
6. Step 6: Add the cherry tomatoes, washed and halved. Season lightly with salt (2g fine salt) and pepper. Cover and cook over low heat for 8–10 minutes, until the tomatoes soften and release their juices into a luscious sauce. Occasionally baste the lobster with the cooking liquid.
7. Step 7: Meanwhile, bring a large pot of well-salted water (20g coarse salt) to a rolling boil. Add the linguine and cook until al dente, following the package instructions.
8. Step 8: Before draining, scoop out a ladleful of pasta cooking water and set aside. Drain the linguine and transfer them directly into the pan with the lobster sauce. Remove the garlic cloves if desired.
9. Step 9: Toss the linguine in the sauce for a couple of minutes, adding reserved cooking water as needed to emulsify and create a silky, creamy coating. Stir gently to bring everything together.
10. Step 10: Finely chop the fresh parsley. Plate the linguine with the two lobster halves displayed prominently, sprinkle generously with fresh parsley, and serve immediately. The aroma rising from the plate — sea, golden garlic, fresh herbs — is already the first course.

💡 Chef’s Secrets

• To take the seafood flavor even further, stir a teaspoon of lobster coral (the creamy green-orange substance found in the head) into the sauce just before adding the pasta. This is the touch that separates a good dish from a memorable one.
• Choose high-quality linguine, preferably bronze-drawn, which grip the sauce better and deliver a perfect al dente texture. The Gragnano Linguine in our catalog are exactly that.
• Do not overcook the lobster: its delicate meat turns tough quickly. The cooking time in the sauce is perfectly sufficient to keep it tender and full of flavor.