Lobster Linguini with Piennolo Tomatoes on a cream of “Corbara” yellow cherry tomatoes.

Product combined with the recipe

Linguine Scatola 20 cf

Ingredients for 4 people

  • 320gr Leonessa Linguine
  • 4 small Lobsters
  • 200gr Piennolo cherry tomatoes
  • 200gr Corbara yellow cherry tomatoes
  • 2 Garlic cloves
  • 60gr Extra Virgin Olive Oil
  • Salt
  • 1 shot of Brandy.


 Let’s begin by preparing the yellow cherry tomatoes cream: in a pan, let 1 whole garlic clove stir-fry within 20gr of olive oil. As soon as it starts to turn golden, add the yellow cherry tomatoes cut into quarters along with a pinch of salt. Cover with a lid and allow to cook at low heat for about 10 minutes. Finally, blend the mixture and sieve. 

Meanwhile, separate the lobsters heads from the tails and split them in two. Wash them under running water. 
In a large pan, let a whole garlic clove - finely chopped - sauté with chilli pepper in the remaining olive oil. As soon as the garlic starts to turn golden, add the lobsters’ heads and let cook for a couple minutes. Therefore, pour a Brandy shot and let it evaporate. Finally, add the lobsters tails along with the cherry tomatoes cut in two and a pinch of salt. Cover with a lid and let cook for 10 - 15 minutes. Turn off the heat. 

While the linguini pasta cooks, separate the lobsters from the sauce and with the help of scissors, extract the meat carefully, making sure not to break the tails as they will be used to garnish later on. 

Drain the linguini al dente, add them to the sauce and stir. Serve as reported in the picture along with basil pearls. 

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