Linguine with Lobster

Method

1. Prepare the lobster: kill it by inserting a small knife into the back of the head and giving a sharp blow. Then cut the lobster in half lengthwise with a larger knife and remove the intestinal tract. Repeat for the other half.
2. In a large pan, heat abundant olive oil. Add the split garlic clove and chili pepper (if using). Sear the lobster halves on both sides for a few minutes until lightly colored. Cover briefly, then remove the lobster and set aside.
3. In the same pan, add a little more oil and the halved cherry tomatoes. Season with salt. Cook for a couple of minutes, crushing the tomatoes with a fork to release their juices.
4. Meanwhile, bring a large pot of salted water to a boil and cook the linguine until al dente.
5. While the pasta cooks, tear the basil leaves with your hands and finely chop the parsley with a knife.
6. When the pasta is almost done, reserve some pasta water. Drain the linguine and transfer them to the pan with the tomato sauce. Add a splash of pasta water.
7. Place the lobster halves back into the pan, shell side down, so the flesh receives less direct heat.
8. Toss and stir energetically to emulsify the sauce. Let it rest off the heat for a minute or so to allow the starch to bind and the temperature to drop slightly.
9. Plate the linguine, arrange the lobster on top, and garnish with the chopped parsley. Serve immediately.