• 1 whole live lobster (or a ready-cooked one, if you prefer)

  • 4 tbsp olive oil

  • 1 garlic clove, finely sliced

  • 1 small red chilli, deseeded and finely sliced

  • ½ glass dry white wine

  • 1 tbsp freshly chopped flat-leaf parsley

  • 10 cherry tomatoes, halved

  • 250g linguine

  • Salt


  • 1.

    Bring a large pan of water to the boil and cook the lobster for 10 minutes. Drain and leave to cool.

  • 2.

    Twist off the claws and pincers. Using the back of a large, heavy knife, crack open the large claws. Use a skewer to carefully remove all the meat from the claws and cut into small chunks.

  • 3.

    Place the lobster, back uppermost, on a flat surface and cut the lobster in half lengthways. Remove the meat from the body and cut into small chunks. Clean the shell under cold running water and set aside.

  • 4.

    Heat the olive oil in a large frying pan and fry the garlic and the chilli for about 30 seconds over a medium heat, then add in the lobster meat and cook for about 1 minute. Add in the white wine, parsley, tomatoes, season with salt and continue to cook for about 5 minutes, uncovered, stirring occasionally.

  • 5.

    Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain and add to the lobster sauce. Mix well over a low heat for 1 minute to allow the pasta to absorb the flavours of the lobster sauce.

  • 6.

    To serve, spoon the pasta into the cleaned lobster shell, pour over any remaining sauce and enjoy immediately.

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