First of all, remember that the lobster has been thawed in advance 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 fry on low heat.
As soon as the garlic has colored, add the lobster pieces and deglaze with white wine, then add the tomato puree and let it cook for 15 minutes.
While the sauce finishes cooking, boil the linguine in plenty of salted water.
Forbici
Padella
Pentola
Vino
Italy
| Energy (kcal) | 93.33 |
| Carbohydrates (g) | 10.76 |
| of which Sugars (g) | 2.08 |
| Fat (g) | 1.19 |
| of which Saturates (g) | 0.35 |
| Protein (g) | 10.23 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.09 |
