ItalianRoman
Blue Lobster Linguine
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
Chef Roberto Di Pinto demonstrates how to make a quick and flavorful blue lobster linguine at home, using a simple broth technique and fresh ingredients.
- Difficulty
- medium
Ingredients
11 items- 1 pcsAstice BluUse blue lobster if available; European lobster works as well.
- Olive OilExtra virgin olive oil preferred.
- Piennolo Cherry TomatoesPiennolo cherry tomatoes; substitute with any small, flavourful cherry tomatoes.
- 1 pcsSpring OnionUse both white and green parts.
- 2 pcsGarlicTwo cloves, crushed or sliced.
- BasilFresh basil leaves, to taste.
- Chili PepperDried chili pepper, a small amount.
- SaltTo taste, for pasta water and seasoning.
- ParsleyFresh flat-leaf parsley, chopped.
- LinguineQuantity depends on number of servings.
- WaterFor pasta water and for the sauce.
Method
- Bring a pot of salted water to a boil for the pasta.
- Separate the claws and body of the blue lobster. Insert a needle into the tail to keep it straight.
- In a cold pan, add olive oil and the lobster pieces. Add two Piennolo cherry tomatoes and turn on the heat. Cook for 2 minutes.
- Remove the lobster and set aside. Add sliced spring onion and two garlic cloves to the broth. Add basil.
- Cool the lobster, then extract the meat from the claws and body. Cut into pieces, not too small.
- In a clean cold pan, add olive oil, the green part of the spring onion, garlic, a little chili, and more Piennolo tomatoes (remove some seeds). Add a splash of water, cover, and bring to a boil. Simmer for 10-12 minutes while the pasta cooks.
- Crush the lobster head with a meat tenderizer to extract flavor.
- Strain the broth into the pan with the tomatoes. Discard the solids.
- Add the lobster meat to the sauce.
- Cook the linguine in the boiling water until al dente. Drain and add to the sauce.
- Toss with fresh parsley and basil.
- Serve immediately.
