Linguine with Lobster

My first Lobster sandwich, here in New York, reminded me of my Linguine with Lobster.

Cooking can be hard but if you have a good teacher everything can be so much easier. My mum has been teaching me so much during the years and from her, I love to experiment in the kitchen when I have free time. This is one of my favorite seafood recipes: Linguine with Lobster.

Ingredients:

• 1 (1-lb) Lobster
• Pasta
• Salt
• 3 tbs. extra-virgin olive oil
• white wine
• 1 glove garlic, peeled and minced
• Parsley, trimmed and chopped.

Instructions

Plunge a sharp knife into the top of the lobster’s head just behind its eyes (to kill it quickly); chop into 8–10 pieces.Heat oil in a large skillet over medium-high heat. Add the lobster, any juices and garlic; cook, stirring and turning the lobster pieces, for 1 minute. Add some wine and cook until the alcohol has evaporated – about 3 minutes. Then, add tomatoes and cook, stirring occasionally and break the tomatoes down with the back of a wooden spoon, until sauce gets smoother and thickens slightly – about 10 minutes. Season to taste with salt.If you have the opportunity, use some good pasta. It will make the recipe even better. I personally used in this case Pasta di Gragnano I.G.P. from the L. De Rosa pasta makers family.

Meanwhile, cook the Linguine in a large pot of boiling salted water over high heat until just tender, 11–13 minutes. Drain, add pasta to sauce, stirring well, and cook a few minutes more. Serve garnished with parsley.