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Linguine all’astice (lobster linguine) is a luxurious and surprisingly easy dish which is big on flavour. Use fresh lobster rather than frozen one. Chill it in the freezer (without freezing it) for one hour just before cooking. It will be comatose, and can then be killed painlessly and humanely.
You may also use jumbo prawns instead of lobster. Spaghetti is another good choice of pasta for this dish.
Ingredients
- 1 live lobster (about 750g-1kg)
- 200g dried linguine
- 60ml extra virgin olive oil
- 2 clove garlic, very finely chopped
- 1/4 tsp crushed dried chilli flakes
- 250 ml tomato passata
- 50 ml white wine
- Chopped flat leaf parsley for garnishing (if preferred)
Instructions
- Split the lobster into halves. Cut the tail into trunks. Pull off the claws. Trim off the top 2cm of the halved shells (with eyes and antennae) and discard. Pull out the gills which are between the tops of the legs and the outer shell.
- Cook the pasta in plenty of boiling salted water until slightly under-done. Drain.
- Heat a large saucier. Add the oil and fry the lobster for 2 minutes. Add the garlic and chilli and fry for another minute.
- Add the tomato passata and wine. Cook until the lobster is cooked through. Add a little pasta cooking water if it the sauce is getting too dry.
- Mix in the pasta. Cook until it is al dente and coated with the sauce. Garnish with chopped flat leaf parsley if preferred.
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