Blue Lobster Linguine

Method

1. Prepare the shellfish bisque: in a pan, sauté celery, carrot, and onion. Add tomatoes and tomato sauce, then toast the lobster shells (heads, claws, legs). Add ice and cover with water. Simmer on low heat for 1 hour, then filter. Set aside.
2. Prepare the confit red tomato sauce: halve date tomatoes, place in a baking tray with garlic, thyme, extra virgin olive oil, salt, and sugar. Bake at 150°C for 1 hour. Let cool, then blend.
3. Prepare the confit yellow tomato sauce: cook whole yellow date tomatoes in a pan with olive oil, thyme, garlic, salt, and sugar until the skin bursts. Blend and filter.
4. In a large pan, heat olive oil and a clove of garlic. Add the blue lobster meat-side down and sear for a couple of minutes. Season with salt.
5. Add a ladle of shellfish bisque to the pan.
6. Add a spoonful of confit red tomato sauce and a spoonful of confit yellow tomato sauce. Also add some fresh date tomatoes.
7. Add fresh basil leaves.
8. Remove the lobster meat from the shell (tail, claws, legs) and set aside. Keep the shells for the bisque.
9. Cook the linguine in boiling salted water for 6 minutes (total cooking time 8 minutes; finish in the sauce).
10. Transfer the pasta to the pan with the sauce. Add a little pasta water and continue cooking for 2 minutes, allowing the pasta to absorb the sauce and release starch.
11. Add the reserved lobster meat at the end to avoid overcooking.
12. Drizzle with extra virgin olive oil and add more fresh basil.
13. Plate the pasta in a nest, top with the lobster tail, claw, and two legs. Spoon extra sauce over the top. Finish with fresh basil.