Linguine with Spiny Lobster Cooking Recipe – Linguine Con I’aragosta Recipe

Linguine with Spiny Lobster Cooking Recipe – Linguine Con I’aragosta Recipe

Serves 4

Preparation time: 30 minutes
Pasta cooking time: follow packet instructions


  • 1 to 2 spiny lobsters, weighing 2-2 ½ lb. (1-1.2 kg) in total
  • 14-16 oz. (400-500 g) linguine
  • 1 bay leaf
  • 1 onion
  • 1 clove garlic
  • 1 lb. (500 g) cherry tomatoes
  • 3 basil leaves
  • A few sprigs of parsley
  • 1 Thai/bird (bird’s eye) chili (to taste)
  • Scant ½ cup (100 ml) brandy
  • Olive oil
  • Salt

Linguine with Spiny Lobster Cooking Recipe 1

Cooking Method

  • Bring a saucepan of water with a bay leaf to a boil and immerse the live spiny lobster; cook for 3 minutes.
  • Remove and place it on a chopping board with a groove, to collect the juices while it is being cut up.
  • Peel the tail of the lobster and cut it into pieces, then, using a knife, split the head in two.
  • Keep the juices to add flavor to the sauce.
  • Peel and chop the onion. Peel the garlic and cut into small pieces.
  • Wash the tomatoes and halve them.
  • Wash the basil leaves.
  • Wash the parsley, remove the stalks, and chop the leaves.
  • Chop or crumble the chili.
  • Bring a saucepan of salted water to a boil, ready to cook the pasta.
  • Fry the garlic and onion in olive oil in a skillet over high heat.
  • Add the pieces of spiny lobster with their juices and cook for a few minutes.
  • Deglaze with the brandy and add the tomatoes, basil, and chili; season with salt. Cook for 2 minutes.
  • Time the cooking of the linguine to coincide with serving the dish.
  • Drain and mix it with the sauce and the parsley in the skillet.
  • Serve immediately.


Suggested food/wine match

  • Cantina Santadi, Villa di Chiesa—Valll di Porto Pino IGT

Chef’s note

You can replace the spiny lobster with langoustine/scampi (Nephrops norvegicus).

Leave a Comment