Lobster Linguine Recipe

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

1. 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.
2. Take a large skillet, drizzle with olive oil and lightly sauté the garlic cloves.
3. Add finely chopped onion, pepper (tomato paste). Fry for two minutes.
4. 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.
5. 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.
6. In a saucepan, with enough boiling, salted water, boil the pasta according to the instructions.
7. 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.
8. Serve hot, serving each serving with half a carcass and a lobster claw.