Linguine in lobster sauce Donnafugata Brut Rosè

Linguine in lobster sauce

1 hour 0 minutes
  • (4 serves)
  • 350 gr (11 1/2 oz) linguine
  • 300 gr (10 oz) ripe tomatoes
  • 1 lobster weighing about 600 g (1 lb 3 oz)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 onion
  • 1 tablespoon minced parsley
  • 1 clove garlic
  • 1/2 cup dry white wine
  • chili pepper
  • salt.


With a sturdy knife cut the lobster head from the tail. Cut the head lengthwise and dice the tail. Scoop out the creamy yellow parts from the head and set aside with the roe, if there is any.

Immerse the tomatoes in boiling water until the skins break then rinse in running water, peel, remove the seeds and chop fine. Heat the oil in a saucepan and sauté the lobster pieces over high heat, browning them uniformly; remove the lobster and sauté the half-onion, finely minced, with the clove of garlic.

Lower the heat and simmer for about ten minutes. Break the lobster claws with a meat-pounder and remove all their meat. When the onion starts to color add the tomatoes and parsley, mix and return the pieces of lobster with the claw meat to the pan. Season to taste with salt and pepper, add the wine and continue cooking for about 15 minutes.

When done, salt again to taste and add the creamy parts from the head and the roe. Cook the linguine al dente and mix for a minute with the lobster sauce. Serve piping hot.

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