Linguine with Lobster and Yellow Cherry Tomato

Method

1. Heat olive oil in a large pan and add 2 cloves of garlic and a pinch of chili pepper.
2. When the oil is hot, add the lobster and cook for a few seconds on each side.
3. Add a splash of white wine and let it evaporate.
4. Lower the heat and add the washed yellow cherry tomatoes, fresh oregano, and a pinch of salt.
5. Cook the sauce for 7-10 minutes until the tomatoes soften.
6. Meanwhile, bring a large pot of salted water to a boil and cook the linguine according to package directions, but using a passive method: boil for 2 minutes, then turn off the heat and let the pasta sit in the hot water for 9.5 minutes.
7. While the pasta cooks, remove the lobster meat from the shell and set aside some nice pieces for garnish.
8. Drain the pasta, reserving some pasta water.
9. Transfer the drained pasta to the pan with the sauce and mix well over low heat, adding pasta water as needed to create a creamy emulsion. Cook for about 2.5 minutes.
10. Add the lobster meat back to the pan and gently toss.
11. Plate the pasta, arrange the reserved lobster shells on top for decoration, sprinkle with fresh parsley, and drizzle with extra virgin olive oil.