Linguine with Lobster Sauce

Secondo - Main Course



  • Split the lobster in half and set aside. Save the juice that comes out of the lobster.
  • In a large saute pan add the Botticelli extra virgin olive oil and the garlic.
  • As soon as the garlic begins to sizzle add the the half lobster cut-side down. Let the lobster saute for 4 minutes.
  • Add the wine and let the alcohol evaporate at high flame (about 2 minutes)
  • Add the Botticelli crushed tomatoes, the parsley, salt and as much red pepper flakes as you like.
  • Set the flame at medium and cover the pan. Cook for 15 minutes. Turn the lobster a few times during the cooking process.
  • Remove the cover for the last 5 minutes. If the sauce dries up a bit, add some pasta water.
  • Cook the Botticelli linguine in salted water to Al Dente.
  • Remove the lobster from the sauce pan and place in a warm oven.
  • Add the linguine to the sauce and toss for 1-2 minutes. Ideally you want all the sauce to coat the linguine and very little sauce left at the bottom of the pan.
  • Serve immediately with the lobster.


Courtesy of Cooking with Nonna



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