Lobster linguine is a great choice when you want to impress without having to rent a boat.
It’s perfect for those special occasions when you want to feel like you’re on a trip to the seashore (without the risk of sand in your teeth). This linguine dish brings together the delicate taste of pasta with the sweet, succulent flavour of lobster, creating a flavour explosion that will make you want to wear a jacket even in the kitchen.
Linguine with lobster are perfect for Christmas Eve dinner, a festive lunch or even just for getting through the day without burning anything. They’re the real star of the table, drawing guests’ attention even before the toast. Obviously, a Settesoli white wine is the way to go, because if we’re going to be sophisticated, we might as well do it well.
Use strong kitchen scissors to cut the lobsters in half lengthwise. Use a meat tenderiser to crush the claws.
In a large frying pan, sauté a clove of garlic in a little extra virgin olive oil until it releases its aroma. Add the lobsters and claws.
Deglaze with a glass of white wine and allow the alcohol to evaporate.
Add the halved cherry tomatoes, a pinch of chilli and salt to taste. Simmer over a medium heat for about 10 minutes.
Meanwhile, cook the linguini in plenty of salted water. Drain and add to the pan with the lobster and cherry tomato sauce.
Add a handful of chopped fresh parsley and cook over a high heat for about a minute, mixing the flavours well.
Inzolia, with its aromatic profile and lightness, enriches every bite without overpowering the flavour of the lobster, creating a pleasant and refined balance.
Inzolia is deeply attached to its terroir. It’s proud of the Sicilian tradition and never…
