Linguine with Lobster 

Linguine with lobster is a first course of refined fish an excellence of Mediterranean cuisine, perfect for a special event, for parties or for a candlelit dinner. The taste of the lobster together with the fresh tomato and aromas create a sublime taste that already at the first taste you will be amazed by the goodness of this combination. Follow this recipe step by step to get an excellent result in no time. From today cooking lobster will certainly be easier.

The lobster can be prepared with fresh lobster or frozen, I guarantee that the flavor does not change. Second course of fish and pasta together all wrapped in a full-bodied and tasty sauce. I also point out how to clean the fresh or frozen lobster. The lobster has claws on the limbs, has a smooth carapace, dark brown with yellow patches on the belly in the species of American lobster.

But now let's see together how to prepare the delicious linguine with lobster... You can use any pasta shape.

Ingredients

500 g lobster

240 g linguine

130 g yellow cherry tomatoes

130 g cherry tomatoes

30 g shallot

1 clove of garlic

extra virgin olive oil to taste

parsley to taste

basil to taste

fresh thyme to taste

fresh marjoram to taste

Preparation

Boil the water for the pasta and in between time you take care of the lobster. Cut it in half for a long time after which clean and wash the inside well. In a pan pour extra virgin olive oil a clove of garlic the onion chopped fine aromas (parsley, basil, thyme and marjoram all fresh) and quiver after which insert the lobster with the cut towards the hot pan as in the image and lightly brown for about 30 seconds over medium heat. Pour the pasta and continue to cook the lobster turning to the other side and add the yellow and red tomatoes already cut in half and cook for a couple of minutes until the cherry tomatoes wither. Add a couple of ladles of pasta cooking water, cover with a lid and cook for a couple of minutes. Lower the heat and cook slowly to give the way that the tomatoes are also cooked but also the lobster leaves its delicious flavor and at the same time maintain its valuable properties. When the lobster is cooked to the right point (not overcooked and not raw) remove it from the pan leaving the cherry tomatoes that will continue to cook over low heat and pulp all the meat, from the tail and claws without breaking the carapace. Lightly crush the cherry tomatoes with the ladle after which pour the lobster pulped and immediately unglue the dough adding it together with the sauce, then skip the pasta until it becomes creamy. Place the carapace on the plate after which add the pasta and at the end pour over the fairly creamy sauce remained. 

Simple and fast dish and served Buon Appetito!