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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the live lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters, cool them slightly, then extract the meat from the claws and tails. Chop the meat into bite-sized pieces and set aside.
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook until they begin to soften, about 3-4 minutes.
Combine Ingredients
Pour in the white wine and let it simmer for about 2 minutes. Add the lobster meat, parsley, lemon zest, and cooked linguine. Toss everything together, adding reserved pasta water as needed to create a sauce. Season with salt, black pepper, and red pepper flakes to taste.
Serve
Plate the Astakomakaronada, garnishing with additional parsley and a sprinkle of lemon zest if desired. Serve immediately.