Linguine with Lobster and Cherry Tomatoes

Wine Pairing: Vermentino di Gallura

Beer Pairing:

Commensals: 6 Difficult: Average Cooking Time: 30 min.


  • 500 gr. of Linguine
  • 1 teaspoon od mediterranean rub
  • 1/2 shallot
  • 1 spoon of granular fish stock
  • 3 spoons of olive oil
  • 10 cherry tomatoes
  • 1 small whole lobster


With the help of a knife and possibly a pair of scissors for crustaceans, divide the lobster into its main parts: the claws from the body and then these in its sections and the tail, then cut this last into medallions, following the shapes of exoskeleton.

Finely chop the shallot. When the Wok is hot, pour in the olive oil and let it heat for a minute. Pour in the lobster into pieces and, in particular, place the medallions on the edges of the wok so that they can cauterize better. Once browned, remove the cooked lobster, place it in an aluminum tin and close it with aluminum foil.

Add the shallot in the wok and let it brown, if necessary add a little more oil. Add a couple of glasses of water and the Pachino and let them simmer until they are broken.

Add the granular broth to the sauce, mix well and add the linguine directly into the wok. Finally add a liter of water approximately. Move the linguine often to prevent it from sticking to cast iron. At this juncture they will toast slightly, which gives the dish one of its distinctive characteristics. Slowly the linguine will soften, until it becomes completely flexible. Keep the water level constant until the linguine is almost cooked.

Add the lobster into pieces and thicken the sauce. Always remember that the cast iron will continue its action even once removed from the fire cause it conserves heat, so do not overdo with the drying and keep a certain residual moisture.

Remove the wok from the heat and serve. I advise you to use a ladle and a fork. With the latter, roll the linguine into the ladle to form an elegant roll of pasta to be presented at the center of each serving dish. Sprinkle each of some chopped parsley and add one or two cherry tomatoes and a piece of lobster to decorate.

Marco Agosti

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