Linguine with lobster is one of the most traditional recipe in Italy and all around the world.
Lobster is expensive in Italy and so it's the right recipe for a celebration menu.
We're going to teach you how to prepare a tasty main dish according to the Italian cooking style.

Thaw the lobster. Remove the meat from it and cut into pieces.
Saute the shallot in the olive oil for some minutes stirring frequently in a non-stick frying pan.
Then add the tomatoes together with their preserving liquid after mashing them with a fork. Stir.
Add the aromatic herbs and wine after a couple of minutes. Let the sauce cook on medium heat, half-covered, until retired. Add the lobster pieces just before switching off the gas. Season to taste with salt and pepper if you like.
Meanwhile cook the linguine in abundant salted water, drain when al dente, then pour into the lobster
sauce.
Flavour all the ingredients on high heat for a minute stirring continously.
Serve at once.

Note

• - Your dish will have the best result with fresh lobster but many people don't like dropping live lobster in boiling water: for this reason we propose a recipe with frozen lobsters.
• - You can also add a garlic clove to the shallot. We don't like garlic because we think its flavours covers the real taste of the main ingredients. We prefer aromatic herbs.
• - You can substitute canned tomatoes with ripe but firm tomatoes, chopped.
• - If you want to serve this dish in a perfect way you have to place the empty shelled lobster on the top of pasta. In the "only-members area" we teach you how to remove meat from the lobster to have the whole shell.
• - You'll be able to find another tasty recipe for pasta with lobster in the only-members area. It's a perfect dish for a great menu if you have to plan a celebration!

What's the right wine for " Linguine with lobster " ?

Our suggestion is: Collio Pinot Grigio o Chardonnay (white wines from Italy)