Ingredients
- 1 or 2 lobsters (total weight about 1kg – 1.2kg, live or frozen)
- 400g linguine pasta
- 400g tomato passata (pureed, strained tomatoes)
- 100g canned peeled whole tomatoes
- a few sprigs of basil
- 1 clove of garlic
- ½ Italian chili pepper, or to taste (optional)
- extra virgin olive oil to taste
- salt to taste
- handful of chopped parsley (optional)
Directions
Step 1
Cut the lobster into pieces, keeping their liquid.
Step 2
In a frying pan, sauté the garlic clove and chili pepper in a drizzle of olive oil. Then add the lobster pieces, with their liquid, and reduce the heat. Add the whole peeled tomatoes roughly chopped and the passata and a pinch of salt, Increase the heat for a few minutes and then lower it to let the sauce simmer for about 10 minutes.
Step 3
In the meantime, cook the linguine al dente (according to the packet instructions). Drain the pasta and add the pasta to the lobster sauce. Heat together gently for a minute until well combined.
Step 4
Serve each portion garnished with chopped parsley, if using, and lobster claws if you wish.
