Italian
Linguine with Lobster
by Manu Food · 60K subscribers on YouTube
Today I show you step by step my version of Linguine with Lobster. You will get an excellent result and an exceptional flavor. This is one of the many versions where lobster can be paired with a first course.
- Difficulty
- easy
Ingredients
6 items- 1 pcsAstice (Lobster)
- Extra Virgin Olive Oil
- 1 pcsGarlic Clove
- Brandy(optional) — Flambe optional
- Fresh Cherry Tomatoes
- Linguine
Method
- Cut the lobster in half and remove the intestine, leaving the coral.
- In a pan, add extra virgin olive oil and a clove of garlic.
- Crush the claws with a nutcracker to release flavor during cooking.
- Place a tray underneath to catch any water released from the lobster.
- Put the lobster in the pan with the flesh side down.
- Flambe with brandy (be careful, this step is optional).
- Add halved cherry tomatoes.
- After a few minutes, turn the lobster over to the shell side.
- Cook for a total of 8-9 minutes, not longer, to avoid drying the meat.
- Drop the linguine into boiling water.
- Before draining the pasta, remove the lobster from the sauce.
- Drain the pasta al dente and add some pasta cooking water.
- Finish cooking in the pan, tossing for 2-3 minutes until the pasta is creamy.
