Chef: Gioacchino Pontrelli

Linguine lemon and pepper with bare lobster

  • PT100M 100min
  • Difficulty


  • 320 g0SXE007
  • 400 g bare spiny lobster
  • 160 g Pachino tomatoes
  • 200 g broccoli rabe
  • 20 g lemon peel
  • to taste black pepper, salt, ginger, parsley, basil, De Cecco Extra Virgin Olive Oil
Linguine n° 7


Cook the spiny lobster at 85° C for three minutes with a little oil, the ground pepper and the grated lemon rind, then cool in water and ice.In a pan prepare a base with garlic, oil and ginger. Let it just sauté, then add the tomatoes cut into wedges, the lobster claws and the raw Linguine.Add boiling water and cook like a risotto.Two minutes before the cooking finishes, add the julienne cut broccoli rabe and half the spiny lobster. Add salt to taste. PRESENTATIONArrange the pasta on the plate with a dusting of chopped parsley and the julienne cut basil. Place the other lobster half on top.