Linguine with lobster

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Lobster150 g
• Cherry tomatoes150 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish,

Method

1. With a sturdy knife split the lobster in half lengthways, remove the dark intestinal vein and the sac near the head and detach the claws; crack them with the back of the knife so the meat comes out easily later.
2. Bring a pan of water to the boil for the pasta and salt it once it boils; wash the cherry tomatoes and halve them; chop the parsley.
3. Heat the olive oil in a wide frying pan over medium heat with the crushed garlic and a pinch of chilli for a minute, then lay the lobster flesh side down with the claws and cook for 3 minutes, until the flesh turns white and the shell red.
4. Add the tomatoes with a pinch of salt and cook for 8 minutes over medium heat, until they form a sauce.
5. Meanwhile add the linguine and cook for 1–2 minutes less than the packet time.
6. Take the lobster out of the pan, remove the meat from the body and claws, cut it into pieces and return it to the sauce; remove the garlic.
7. Drain the linguine, keeping a small ladle of the cooking water, and finish them in the pan over high heat for 1–2 minutes, loosening if needed, until al dente and well coated; top with the parsley.