Linguine, Bavette and Trenette: Lobster

Name: Linguine, Bavette and Trenette: Lobster (Linguine All’astice)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 1 clove garlic, thinly sliced; ¼ teaspoon crushed dried chilli flakes; 1 small live lobster (about 500 g); 4 tablespoons extra virgin olive oil; 200 ml light tomato sauce (just use tomato passata or puréed raw tomato at a pinch); 60 ml white wine; 200 g dried linguine

Linguine All’astice

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

200 g dried linguine
1 small live lobster (about 500 g

Starter
Fish course
Pescatarian
Spicy

Method

Kill the lobster by splitting it down the middle – head end first, then the tail. If you’re squeamish, numb it in the freezer for 15 minutes, then plunge into boiling water for 3 minutes to half-cook it, but the apparently brutal method with a knife is actually the more merciful (especially if you use the freezer trick first). And you’ll still have to split the lobster in half, anyway.