Ingredients: Per 4 servings
- ¾ lb Linguine
- 2 european lobsters, (600g/1)
- 5 oz whipping cream
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons Brandy
- 2 oz white onion
- 1 ½ oz celery
- 1 lb canned tomatoes
- ¾ oz chives
- salt to taste
- white pepper to taste
Cut in half the lobsters lengthwise.
Remove the meat from the tails and cut into chunks.
Detach the claws and, with the aid of a crushing nuts, retrieved the pulp inside (trying not to break them too much, so that you can use them as a garnish).
Hold the coral, if any.
Take a pan of about 20 cm in diameter and gently brown chopped onion and celery, with about half of extra virgin olive oil.
Add heads and shells and toast for a few moments. Pour the brandy, let it evaporate, add the tomato pulp, a ladle of water and let it boil at low flame for 10 minutes.
Add the cream, the coral if any, bring to a boil and season with salt and pepper.
Strain through a sieve and set aside.
Take a large frying pan; cook the pieces of lobster over high heat with a tablespoon of olive oil. Add the shellfish sauce.
Cook the linguine in plenty of lightly salted boiling water, drain al dente and add them to the sauce.
Mix well, Serve and serve, garnish the dishes with the claws and chopped chives.