crostacei

There's something special about seafood on a warm summer day. This uncomplicated recipe for succulent linguine con aragosta (linguine with lobster) and sweet tomatoes is silky and luxurious. 

Linguine With Lobster

1 1/4LB. San Marzano tomatoes (or plum tomatoes)

lobsters, 1 1/2 lbs. each

olive oil

1LB. linguine

Score the bottom of the tomatoes with an X-shaped cut and drop them into boiling water for a few seconds. Strain, peel, and remove the seeds; then chop them into cubes.

Cut the lobsters in half lengthwise. Cut the four halves into pieces. In a pan, heat 1/3 to 1/2 cup extra-virgin olive oil. When hot, add the lobster pieces. Mix, cover, and cook for 5-6 minutes on low heat. Add a handful of chopped parsley, salt and pepper and cook for another 7 minutes. Add the chopped tomatoes and 3/4 cup water. Cover and cook for another 10 minutes.

Cook the linguine in a large pot of boiling salted water until al dente. Drain and add to the pan with the lobster, tossing everything together quickly to coat. Serve immediately.&nbsp;

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Linguine With Lobster

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Linguine With Lobster

The most viewed crostacei recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine