Linguine with lobster

Linguine with lobster

Linguine con aragosta

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
salt
pepper
1 live lobster, about 1.25kg
or 2 live lobsters, about 600g each
90ml extra virgin olive oil
1/2 garlic clove, finely chopped
1 glass white wine
700g tomatoes, peeled, de-seeded and chopped
400g linguine
1 tablespoon flat-leaf parsley, coarsely chopped

Method

  1. Bring a large pan of lightly salted water to the boil. Put the lobster in, cover and simmer for 15–25 minutes, depending on size. Remove the lobster and leave to cool, then cut it in half lengthways and remove the 2 gills (near the head), the dark vein running down the tail and the small stomach sac in the head. Do not discard the green, creamy liver in the head. Take out the tail meat, then crack open the claws and remove the meat. Cut it into small chunks.
  2. Heat the olive oil in a pan and briefly fry the garlic without letting it brown. Add the wine and bubble for a few minutes to allow the alcohol to evaporate, then stir in the tomatoes and simmer for 10 minutes. Add the lobster meat, plus the liver and the shells, and heat through gently.
  3. Cook the linguine in the water in which the lobster was boiled, then drain. Season the sauce with salt and a generous amount of pepper. Remove and discard the shells and mix the sauce with the linguine. Serve sprinkled with parsley.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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