Linguine with Lobster

Serves 2 people

Ingredients

• 250g linguine or spaghetti pasta
• 1 live lobster (about 2 pounds)
• 350g (12.35oz) whole red or yellow cherry tomatoes in water (one jar)
• 1 clove of garlic, thinly sliced
• 6 tablespoons extra virgin olive oil
• Fresh parsley, finely chopped
• Sea salt and freshly ground black pepper to taste

Preparation

For the Sauce/Lobster

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and sauté until fragrant but not browned, about 30 seconds.
3. Cut lobster in half lengthwise and place both halves in the skillet, shell side down.
4. Add cherry tomatoes with their liquid from the jar.
5. Season with salt and pepper to taste.
6. Cover and simmer gently for 10 minutes until the lobster is cooked through and the sauce develops flavor.
7. Remove the lobster, extract the meat from the shell, and return the meat to the simmering tomato sauce, reserving a few attractive pieces for garnish.

Bringing It Together

1. Bring a large pot of generously salted water to a boil for the pasta.
2. Cook the linguine according to package directions until al dente (9 minutes).
3. Reserve 1/4 cup of pasta cooking water before draining.
4. Add the drained pasta directly to the sauce, tossing gently to coat. Add a splash of the reserved pasta water if needed to loosen the sauce.
5. Stir in most of the chopped parsley.

Serving

1. Divide the pasta among warmed plates, twirling into a nest shape.
2. Arrange the reserved lobster pieces on top of each serving.
3. Drizzle with a touch of extra virgin olive oil.
4. Garnish with remaining fresh parsley and a grind of black pepper.
5. Serve immediately.

Note: For an elegant presentation, you can reserve the lobster shell halves, place them on the plates, and arrange the pasta and lobster meat on and around them.

Shopping List:

1. Linguine or Spaghetti

2. Red Datterino Tomatoes

3. Extra Virgin Olive Oil