WINE SHOP MIONETTO

Lobster linguine

A refined recipe for a refined bubble like our Rive di Santo Stefano Millesimato Luxury Collection!

INGREDIENTS (for 4 people)

linguine 400 g

tomato sauce 500 g

lobster 1 kg

shallot 1

garlic 1 clove

extra virgin olive oil to taste

parsley to taste

white wine to taste

salt to taste

pepper to taste

RECIPE

Cut the lobsters in half lengthwise and break the claws with a nutcracker. Chop the shallot and brown it in a non-stick pan with the oil and garlic. Place the lobsters and brown them for 4 minutes. Deglaze with the white wine and cook for 2 minutes, then add the tomato sauce and cook for another 5 minutes, letting the sauce dry and turning the lobsters.

When the lobsters are ready, remove them from the heat and set them aside. Continue cooking the tomato sauce for another 15 minutes, adjusting with salt and pepper.

Meanwhile, cook the linguine. Then dip them into the sauce, cut the lobster pulp into chunks and also add the pulp contained in the claws. Blow everything up for 2 minutes. Finally add the chopped parsley.