Linguine with Lobster (Linguine all’Astice) is a recipe of Italian cuisine, a refined and tasty main course dish, perfect for an important dinner or lunch.
If you want to prepare linguine with lobster in an excellent way, you need to be a little patience! The lobster is a delicious and pretty expensive crustacean that has a soft and delicate flesh. So in the kitchen it must be treated with respect, from cleaning to cooking.
It is used not only for sauces accompanying linguine or spaghetti but, it can also be tasted boiled or flavored with a sauce made with lemon juice, oil, salt, pepper and chopped parsley. At the first taste you will be delighted by the goodness of this dish that certainly cannot be missed in the menu of special occasions!
With a heavy knife, separate the head of the lobster from the tail. Break the head in half lengthwise and cut the tail into logs. Recover the yellow and creamy parts inside the head and keep them aside together with the bunch of eggs if there are any.
Dip the tomatoes in boiling water, pass them under cold water, then peel them, remove the seeds and chop them.
Heat the oil in a pan and sauté the lobster pieces over a high heat, coloring them evenly, then pull them up and put the finely chopped half onion together with the garlic clove in the pan.
When the onion begins to brown, add the tomatoes and parsley, stir and place the pieces of lobster back in the pan. Season with salt and crumbled chilli pepper, add the wine and cook for about a quarter of an hour.
At the end, adjust the salt and mix the creamy parts of the head and the eggs with the sauce. Boil the linguine pasta, drain it al dente and sauté for a minute in the lobster sauce before serving it warm.
It is advisable to consume the linguine (or spaghetti) with lobster at the time very warm. Freezing is not recommended.
If ripe tomatoes are out of season, you can also use tomato sauce.
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