First of all, remember that the lobster has been previously thawed and then we need to cut it into pieces to have it ready to add to the sauce, first lengthwise and then cutting it with scissors.
Cut the garlic cloves, put them in a pan with 2 tablespoons of oil and let them sauté over low heat.
As soon as the garlic has taken color, add the lobster pieces and deglaze with white wine, then add the tomato puree and cook for 15 minutes.
While the sauce finishes cooking, boil the linguine in plenty of salted water.
Scissors
Pan
Pot
Italia
| Energy (kcal) | 105.66 |
| Carbohydrates (g) | 13.61 |
| of which Sugars (g) | 4.91 |
| Fat (g) | 1.27 |
| of which Saturates (g) | 0.36 |
| Protein (g) | 10.2 |
| Fiber (g) | 1.05 |
| Sale (g) | 0.09 |
