Italian Linguine all’astice Recipe (Lobster Linguine)

Linguine all’astice is an Italian pasta dish consisting of thin noodles, wine, tomatoes, olive oil, garlic, parsley, salt and lobster. It’s prepared by first boiling the lobster. A sauce is made by cooking the tomatoes and adding the wine and olive oil.

The cooked lobster flesh is added to the sauce before tossing well and serving over cooked linguine. It is eaten as a main meal.

Astice is Italian for lobster and all’astice means with lobster. The variation made using spaghetti pasta instead of linguine is called spaghetti all’astice. Since linguine all’astice translates to linguine with lobster there may be some confusion because another dish called linguine all’aragosta also means, linguine with lobster.

This is because astice and aragosta both mean lobster in Italian but refer to two different varieties. Allstice is a dark lobster with large claws. Aragosta is a clawless, spiny lobster.

Recipe variations are limited to personal tastes, such as adding more flavorful ingredients to the sauce like shallots.

Origin & Cultural Significance

Linguine all’astice originated in Italy, although it’s unclear which region it came from it was likely a coastal region due to the availability of fresh lobsters.

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Italian Linguine all'astice (Lobster Linguine) Recipe

Yield: 2 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Linguine all'astice is an Italian pasta dish consisting of thin noodles, wine, tomatoes, olive oil, garlic, parsley, salt and lobster.

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Ingredients

• Lobster (live or frozen) - 1
• Garlic - 1 clove
• Virgin olive oil - as needed
• White wine (to deglaze) - ½ cup
• Cherry tomatoes (canned or fresh, peeled) - 400g
• Salt - as needed
• Parsley (chopped) - as needed
• Linguine - 270g

Instructions

1. Bring a pot with salted water to a boil
2. Add the lobster and let it boil for 6 minutes.
3. Drain and let cool.
4. Using a sharp knife, carefully cut the lobster into two equal halves.
5. Remove and discard the greenish part near the head.
6. Remove the pulp and cut into cubes.
7. Save the shells, with the claws.
8. In a pan, fry the garlic clove in a drizzle of olive oil.
9. Add the cherry tomatoes and a pinch of salt.
10. Cook, over low heat, for about 10 minutes.
11. Add the cubed lobster pulp.
12. Give it a toss and let the lobster cook briefly, about two minutes then turn off the heat.
13. In another pan, fry the empty lobster shells in a drizzle of olive oil.
14. Add the white wine and after a few seconds of cooking, turn off the heat.
15. Add the wine mixture to the tomato sauce. Keep the lobster shells.
16. In the meantime, boil the pasta, for half of the time indicated on the package so it doesn’t overcook.
17. Drain, keeping a little water and add it to the lobster sauce.
18. Finish cooking the pasta in the sauce, adding a little cooking water, if it dries.
19. Serve the linguine decorating each portion with chopped parsley and half of the lobster, as the claws will still have pulp that can only be accessed by cracking it open.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 403mgCarbohydrates: 53gFiber: 5gSugar: 7gProtein: 21g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.