Linguine with Lobster Sauce

Linguine with Lobster Sauce... the perfect dish for all holidays and special occasions.

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Linguine with Lobster Sauce


For 4 Person(s)

For the Pasta:

  • 4 tablespoons extra-virgin olive oil
  • 6 cloves garlic, sliced
  • 2 lobsters, cut in half
  • 14 ounces cherry tomatoes
  • 24 ounces tomato passata
  • 2 tablespoon chopped fresh parsley
  • pinch of salt
  • red pepper, as desired
  • 1 pound linguine pasta


  1. Split the lobsters in half and set aside.
  2. In a large saute pan add 3 tablespoons extra virgin olive oil, 3 cloves of sliced garlic and the peperoncino.
  3. As soon as the garlic begins to sizzle add to the pan  the halved  lobsters side-cut down. Let the lobster saute` for about 4 minutes.
  4. Remove the lobsters from the pan and set aside.
  5. Add to the pan a little more extra virgin olive oil and more sliced garlic.
  6. Once the garlic turns golden, add the cherry tomatoes. Crush them with a spoon.
  7. After 3-4 minutes add the passata. Let everything simmer for about 5 minutes.
  8. Add the lobsters to the pan and cook for about 15 minutes. Turn the lobsters a few times during the cooking process.
  9. If the sauce dries up a bit, add some pasta water.
  10. Cook the linguine in salted water to Al Dente.
  11. Remove the lobsters from the sauce pan and place in a warm oven.
  12. Add the linguine to the sauce and toss for 1-2 minutes. Ideally you want all the sauce to coat the linguine and very little sauce left at the bottom of the pan.
  13. Serve immediately with the lobster.




Friday, 04 September 2020
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