Linguini al Nero di Seppia con Astice

Ingredients

• 1/2 Pack of Squid Ink Linguini

• 1 Whole Maine Lobster

• Cherry Tomatoes (as many as you like)

• 1 Garlic Cloves

• 1/4 cup of White Wine

• Salt

• Roughly Chopped Parsley (for presentation)

• Extra Virgin Olive Oil (for cooking)

• Chili + Garlic Infused Extra Virgin Olive Oil (for dressing)

Recipe

1. Fill a large pot with water and boil. Once a boil is reached, salt the water generously and add one whole lobster. Boil for 4-5 minutes and then remove and place the lobster in a bowl with water and ice (lobster will not be fully cooked - will finish cooking in future steps).

2. In a pan, apply medium heat and add a drizzle of olive oil and a diced clove of garlic. Stir for 20-30 seconds before adding 3/4s of all cherry tomatoes (cut in half). Add a splash of red wine and let cook for 10 minutes, stirring occaisionally. In the meantime, remove all lobster meat from the shell and set aside.

3. Once the tomatoes have been cooking on medium heat for about 10 minutes, lower the heat and insert all lobster meat into the pan. Cook for 3-4 more minutes.

4. In a pot, fill it with water and boil. Once the water is boiling, salt the water and insert linguini. Cook until al dente and strain. Place linguini in the pan with the tomatoes and lobster. Add a splash of chili + garlic infused extra virgin olive oil and chopped parsley and mix well. Serve and enjoy.