Italian
Linguine with Lobster in Bellavista
by Manu Food · 60K subscribers on YouTube
A simple yet elegant pasta dish featuring fresh lobster, cherry tomatoes, and a touch of brandy, finished with pasta water for a creamy sauce.
- Difficulty
- medium
Ingredients
6 items- 1 pcsLobsterFresh, about 500-600 g
- Extra Virgin Olive Oil
- 1 pcsGarlic1 clove
- Brandy(optional) — For flambéing; optional
- Fresh Cherry TomatoesCherry tomatoes, halved
- Linguine
Method
- Halve the lobster, remove the intestine, and keep the green coral (it is full of flavor).
- In a pan, heat extra virgin olive oil and a clove of garlic. Crack the lobster claws with a nutcracker so the flavor releases during cooking.
- Place a tray under the pan to collect any liquid released from the lobster; reserve this liquid to add to the sauce.
- Place the lobster in the pan, meat side down.
- Deglaze with brandy and flambé (optional — be careful, or skip if inexperienced).
- Add halved cherry tomatoes.
- After a few minutes, turn the lobster to the shell side.
- Cook for a total of 8–9 minutes, without overcooking (the meat will dry out).
- Meanwhile, cook the pasta in boiling salted water.
- Just before draining the pasta, remove the lobster from the sauce.
- Drain the pasta al dente, add it to the sauce along with some pasta cooking water, and finish cooking in the pan for 2–3 minutes, mantecando until creamy.
