📝 About This Recipe
Transport your senses to the sun-drenched coast of Italy with this elegant Linguine con Astice. This classic Mediterranean masterpiece features succulent lobster tail meat bathed in a sophisticated sauce of sweet cherry tomatoes, aromatic garlic, and a whisper of chili heat. The secret lies in deglazing the pan with crisp white wine and finishing with a touch of fresh parsley, creating a silky, oceanic emulsion that clings perfectly to every strand of al dente pasta.
🥗 Ingredients
The Lobster
- 1 piece Fresh Whole Lobster (approx. 1.5 lbs, or two 6oz lobster tails)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 pinch Sea Salt
The Sauce Base
- 250 grams Linguine (bronze-die cut preferred)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 250 grams Cherry Tomatoes (halved)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 2 tablespoons Tomato Purée (for body and color)
Finishing Touches
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Unsalted Butter (cold, to emulsify)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the lobster: If using a whole lobster, split the tail lengthwise and crack the claws. Remove the meat from the tail and cut into bite-sized medallions. Keep the shells for extra flavor during cooking.
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2
Bring a large pot of heavily salted water (it should taste like the sea) to a rolling boil.
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3
In a large skillet or wide pan, heat 2 tablespoons of olive oil over medium-high heat. Add the lobster shells and sear for 2-3 minutes until they turn bright red, then remove shells and set aside.
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4
In the same oil (now infused with lobster flavor), add the lobster meat medallions. Sear quickly for 1 minute per side until just opaque. Remove the meat and set aside on a plate; do not overcook.
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5
Lower the heat to medium. Add the sliced garlic and chili flakes. Sauté for 1 minute until fragrant but ensure the garlic does not brown.
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6
Add the halved cherry tomatoes to the skillet. Cook for 4-5 minutes, pressing down on them occasionally with a wooden spoon until they begin to burst and release their juices.
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7
Stir in the tomato purée and cook for another minute to deepen the flavor.
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8
Pour in the white wine. Scrape the bottom of the pan to release any browned bits (deglazing) and let the wine reduce by half, about 3-4 minutes.
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9
While the sauce simmers, drop the linguine into the boiling water. Cook for 2 minutes less than the package instructions (very al dente).
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10
Add a ladleful (about 1/2 cup) of starchy pasta water to the tomato sauce. Stir in the cold butter to create a glossy, emulsified sauce.
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11
Using tongs, transfer the linguine directly from the water into the skillet with the sauce.
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12
Toss the pasta vigorously in the sauce over medium heat for 1-2 minutes, allowing the linguine to finish cooking and absorb the flavors.
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13
Return the lobster meat (and any juices from the plate) to the pan. Add the fresh parsley and a squeeze of lemon juice.
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14
Give it one final toss. If the sauce looks too thick, add a splash more pasta water until it reaches a silky consistency.
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15
Plate immediately, garnishing with an extra drizzle of olive oil and a crack of black pepper.
💡 Chef's Tips
Always use bronze-die pasta as the rough surface helps the delicate lobster sauce cling to the strands. Avoid overcooking the lobster in the initial stage; it should finish warming through in the sauce at the very end to remain tender. If you have time, simmer the lobster shells in the pasta water for 10 minutes before adding the noodles for an even deeper seafood depth. Never add parmesan cheese to this dish; Italian tradition dictates that cheese should not be paired with delicate seafood flavors. Ensure your white wine is dry and crisp; avoid sweet wines which will throw off the balance of the acidity.
🍽️ Serving Suggestions
Pair with a chilled glass of Greco di Tufo or a crisp Vermentino to complement the sweetness of the lobster. Serve with a side of charred broccolini tossed in lemon and sea salt. A basket of warm, crusty ciabatta is essential for mopping up the remaining tomato and lobster nectar. Follow the meal with a light lemon sorbet to cleanse the palate after the rich seafood flavors.