Lobster Linguine Recipe
by Editorial Staff
Lobster Linguini is a gourmet first course and is perfect for an important lunch or dinner. The tender lobster meat cooked in tomato sauce reveals its taste in the best way.
Ingredients
- Pasta (Linguine) – 360 g (fresh egg tagliolini – 500 g)
- Lobster – 2 pcs. (min.800 g),
- Cognac – 50 g
- Red onion – 1 pc.,
- Garlic – 2 cloves
- Dried chili pepper – pinch
- Ripe tomatoes – 400 g (or passata di pomodoro – 700 ml),
- Olive oil (extravergine) – 50 g,
- Tomato paste — 1 teaspoon (when using fresh tomatoes),
- Parsley – a bunch
- Salt to taste
Instructions
- Place the lobster on a cutting board on your back. Using scissors (it is also convenient to use a knife for slicing bread), starting from the head, cut the abdomen, and separate the carcasses in half. Remove the claws, split them with a nutcracker in several places.
- Take a large skillet, drizzle with olive oil and lightly sauté the garlic cloves.
- Add finely chopped onion, pepper (tomato paste). Fry for two minutes.
- Now place the lobster claws and halves with the open side down and sauté on both sides over low heat for 5 minutes, turning over, pour over the cognac and let it evaporate.
- Remove the garlic. Add finely chopped tomatoes (or passata di pomodoro) and parsley, season with salt and simmer for 30 minutes with the lid closed.
- In a saucepan, with enough boiling, salted water, boil the pasta according to the instructions.
- Transfer the pasta to a skillet with sauce and, without turning off the heat, bring it to readiness, stirring constantly. Add a little broth if necessary.
- Serve hot, serving each serving with half a carcass and a lobster claw.
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