Grilled lobster, linguine, garlic and chili


  • 2 lobsters of 600 g
  • 250g cooked linguine
  • Espelette pepper

For the lobster butter

  • the inside of 2 lobster heads

  • 125 g of softened butter
  • 1 C. teaspoon of tomato paste
  • 2 cl of cognac

For lobster swimming

  • 50g carrot
  • 50 g onion
  • 1 organic lemon
  • 60 g of salt

  • black pepper

  • 1 star anise
  • 1 clove
  • 1 lobster head

  • 25 cl of white wine
  • 10 cl of white vinegar

For the spicy tomato sauce

  • 1 peperoncino

  • 1 clove of garlic, chopped
  • 50 g of tomato pulp
  • 12 cherry tomatoes cut in 2
  • olive oil chopped parsley


  1. Preheat the oven to 120°C (th. 4).

  2. Prepare the lobster butter: mix the ingredients cold, then bake for 20 minutes, stirring from time to time. Filter and reserve.

  3. Prepare the lobster nage: put the herbs, the lobster head, the vegetables and the chopped lemon in 2 liters of cold water, bring to the boil. Add the white wine and vinegar. When the vegetables are cooked, filter the nage and reserve half.

  4. Immerse the lobsters in the boiling water for 6 minutes, then cool them in the ice cubed water. Cut the tails in 2, remove the casing and set aside in a cool place. Filter the cooking mixture and reserve.

  5. Brush the lobster tails with half the lobster butter. Roast them for 5 minutes in the oven preheated to 150°C (th. 5).

  6. Brown the peperoncino for 5 minutes in the remaining lobster butter, then add the chopped garlic. Add the lobster nage, add the tomato pulp and the cherry tomatoes. Heat the linguine in the sauce, add salt and pepper, add a dash of olive oil and parsley.

  7. Arrange the pasta on a plate, topped with half a roast lobster tail cut into pieces, seasoned with Espelette pepper.

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