Linguine with lobster

Method

1. Bring a large saucepan of lightly salted water to the boil. Put the lobster in, cover and simmer for 15-25 minutes, depending on the size.

2. Remove the lobster from the pan (reserving the water in the pan) and let the lobster cool. Cut the cooled lobster in half lengthways and remove the 2 gills or 'dead man's fingers', the dark vein running down the tail and the small stomach sac in the head. Do not discard the green, creamy liver in the head.

3. Take out the tail meat, then crack open the claws and remove the claw meat. Chop the tail and claw meat into small chunks.

4. Heat the olive oil in a frying pan, add the garlic and fry for 1-2 minutes, without letting it brown. Add the wine and let it bubble briskly for a few minutes to allow the alcohol to evaporate, then stir in the tomatoes and simmer for 10 minutes. Add the lobster meat, plus the liver and the shells and heat through gently. Season the sauce with salt and a generous amount of freshly ground pepper.

5. Bring the pan of water in which the lobster was cooked to the boil. Add the linguine and cook until al dente, then drain.

6. Remove and discard the shells from the sauce. Toss the linguine with the lobster sauce, sprinkle over the parsley and serve at once.

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Ingredients

1 live lobster, weighing about 1.25 kg, or 2 lobsters weighing 600g each
salt and fresh ground black pepper
90ml extra virgin olive oil
1/2 garlic clove, finely chopped
100ml White wine
700g Tomatoes, skinned, de-seeded and chopped
400g Linguine
1 tbsp coarsely chopped flat-leaf parsley

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