Linguine, Bavette and Trenette: Lobster

Linguine All’astice

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About


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


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.