A tasty Italian treat, lobster linguine is a special occasion luxury that comes from the Italian coast. This version is made with live lobsters. Olive oil goes very good with pasta as well as many other foods. Since olive oil is used so frequently in cooking, an olive oil cruet would be essential. Oil and vinegar cruets are an elegant decanter that can hold both olive oil as well as balsamic vinegar separately. This is done because the grape cruet has a separate glass compartment inside of the glass housing. It is in the shape of a grape to add decor and elegance to any kitchen or dining table.
- One pound linguine pasta
- Two large live lobsters
- Three tablespoons extra virgin olive oil
- One half cup parsley
- One pound ripe plum tomatoes
- Two garlic cloves
- Pepper and salt to taste
Fill a very large pot full with water and sprinkle in the salt. Bring to an aggressive full boil. Leave all the lobsters banded and turn upside down, holding each lobster by the body behind the head. Carefully drop each lobster in the boiling pot head first, one right after the other. Set the kitchen timer for no more than ten minutes. Remove the lobsters after ten minutes and place both on a plate and let cool.
Dice the garlic cloves, shred the parsley, and prepare the tomatoes by peeling and seeding them. Slice up the tomatoes and then drizzle olive oil in a saucepan. Turn to medium heat, and put in the garlic and cook for one minute. Then put in the tomatoes and parsley. Reduce to low heat and let simmer for ten minutes.
Cut the lobster claw bands and crack open the shell and remove the meat. Slice the meat up into small chunks and then combine into the saucepan. Cook for three minutes.
In a large pot of lightly salted boiling water, pour the linguine in and cook for five minutes. Drain and pour into a bowl. Pour the lobster and the sauce over the pasta. Mix well and salt and pepper to taste.