Linguine with Lobster

Method

1. Toast the lobster shells on all sides until golden (about 5 minutes).
2. Remove the shells and extract all the meat, including from the claws.
3. Crush the lobster heads in a pan and toast them. Add cold water and tomato concentrate. Simmer for half an hour to make a bisque.
4. Cut the lobster meat into pieces and set aside.
5. Rinse and crush the cherry tomatoes with your hands.
6. Filter the bisque.
7. Sauté the crushed cherry tomatoes with garlic, chili, basil, salt, and pepper.
8. Add the bisque to the tomato mixture.
9. Cook the linguine in boiling water.
10. Finish cooking the pasta in the sauce (risottatura).
11. At the end of cooking, add the lobster meat.
12. Add finely chopped parsley and mantecare (mix vigorously).
13. Plate as a nest, top with tomato cream, lobster, and basil.