Linguine with Lobster

Method

1. Divide the lobster in half and remove the intestinal tract, keep the coral as it is full of flavor.
2. In a pan, heat extra-virgin olive oil and a garlic clove.
3. Using a nutcracker, crack the lobster claws to release flavor during cooking.
4. Place a tray underneath to collect the liquid that comes out and add it to the sauce.
5. Cook the lobster with the meat side down first.
6. Flambé with brandy.
7. Add halved cherry tomatoes (canned work too), season with salt, and cover.
8. After a few minutes, turn the lobster onto the shell side and continue cooking for a total of 8-9 minutes.
9. Finish with a generous amount of chopped parsley.
10. Cook the linguine in boiling salted water.
11. Before draining the pasta, remove the lobster from the sauce.
12. Drain the pasta al dente, add some cooking water, and finish cooking in the pan for 2-3 minutes, stirring to create a creamy sauce.
13. Serve immediately.