LINGUINE AND LOBSTERS

Ingredients for 6 people:

Preparation:

This famous and very appetizing recipe is very easy to make, and it always turns out fantastic, but it has an initial problem which needs to be overcame and that will cause some problems: the preparation of the lobsters!!!

See, the lobsters must be absolutely alive, they can not be boiled or put in some boiling water and then press the lid on them. They have to be cut in pieces and put in a pan ready to cook (as you can see in the picture). Obviously this is my opinion!

Arm yourself with determination, a wide chopping pan, and a big sharp knife, better if slightly serrated. With strength, cut the claws and the legs of the lobsters, and then cut transversely the tail from the head. The head will be cut in half for the length of the lobster. Then cut the tail in two or three pieces. Even the claws have to be cut and smashed.

Put the oil in a wide pan (keep in mind that it will also contain the linguine). Make the onion and garlic fry gently, and then take them away.

Put the lobsters and cover the whole pan, every once in a while stir it. Make it cook for about 10 minutes and add the wine. Make it evaporate a little.

Meanwhile make plenty of water boil and add salt to it. Make the linguine boil. Drain, but keep them “al dente”, almost raw!!!

Put the linguine in the pan with the lobsters.

Add the small tomatoes cut in rather big pieces. If they are too small you can even cut them in an half.

I like the tomatoes to be still a little bit unripe, but everybody can do as he/she wants.

Add plenty of salt, because most of the time with the tomatoes and the sauce, the dish comes out insipid.

Also the pepper has to be grinded fresh at the end of the cooking and then serve to the guests if they want some more.

It has to be served very hot.

Link together a fresh white wine: I think that the Pigato Ligure is very good (if someone wants to know the wine shop, write me an e-mail).

For any doubts: www.docdredaelli.com or mail@docredaelli.com