Linguine con Aragosta Blu, Pomodorini del Piennolo, Dragoncello e Olio al Basilico

Jul 31
3 min read

Story of the Dish

Blue lobster is one of the Mediterranean's most prized shellfish. Along the coasts of Sardinia, Sicily, and the Tuscan Archipelago, it has long been reserved for celebrations and special occasions. Its meat is sweeter and firmer than many other lobster species, making it perfect for elegant pasta dishes where the shellfish remains the true protagonist.

This recipe follows the philosophy of modern Italian fine dining: few ingredients, impeccable technique, and absolute respect for the product. The lobster shells are transformed into an intensely flavored bisque, while the meat is gently finished in the sauce to preserve its delicate texture. Sweet Pomodorini del Piennolo del Vesuvio DOP provide natural sweetness and gentle acidity, fresh tarragon adds subtle herbal notes, and basil oil finishes the dish with freshness and vibrant aroma.

The linguine are finished directly in the pan using the classic risottare technique, creating a silky emulsion from the lobster bisque, pasta starch, and extra virgin olive oil—without cream.

Ingredients

Serves 4

Pasta

1 lb (450 g) bronze-cut linguine
Sea salt

Blue Lobster

2 live Mediterranean blue lobsters (about 1½ lb / 700 g each)
3 tbsp premium extra virgin olive oil

Bisque

Lobster shells
1 shallot, diced
1 small carrot, diced
1 celery stalk, diced
2 tbsp tomato paste
½ cup Cognac
¾ cup Vermentino di Sardegna
4 cups fish stock
2 sprigs thyme
1 bay leaf

Finish

10 oz (300 g) Pomodorini del Piennolo DOP
Fresh tarragon leaves
Basil oil
Lemon zest
White pepper
Premium extra virgin olive oil

Preparation

Prepare the Lobster

Bring a large pot of lightly salted water to a gentle boil.

Cook the lobsters for 5–6 minutes only.

Transfer immediately to an ice bath.

Remove the tail, claw, and knuckle meat.

Cut into generous medallions.

Break the shells into small pieces for the bisque.

Prepare the Bisque

Heat the olive oil in a heavy saucepan.

Roast the lobster shells until deep red and aromatic.

Add the shallot, carrot, and celery.

Cook for about 8 minutes.

Stir in the tomato paste and cook for another 2 minutes.

Deglaze with the Cognac and allow the alcohol to evaporate.

Add the Vermentino and reduce by half.

Pour in the fish stock together with the thyme and bay leaf.

Simmer gently for 45 minutes.

Strain through a fine chinois.

Reduce until glossy and intensely flavored.

Prepare the Tomatoes

Heat a sauté pan with a drizzle of olive oil.

Add the Pomodorini del Piennolo.

Cook gently for about 4 minutes, just until they begin to soften while maintaining their shape.

Reserve.

Cook the Pasta

Bring a large pot of generously salted water to a boil.

Cook the linguine until 3 minutes before al dente.

Meanwhile, warm several ladles of the lobster bisque in a wide sauté pan.

Transfer the pasta directly into the bisque.

Finish cooking using the traditional risottare technique, adding pasta water gradually until the sauce becomes silky and perfectly emulsified.

Finish the Dish

During the final 45 seconds, add the lobster meat.

Fold in the tomatoes.

Remove the pan from the heat.

Add fresh tarragon leaves.

Grate a little Amalfi lemon zest over the pasta.

Finish with a few drops of basil oil and a generous drizzle of premium Italian extra virgin olive oil.

Twirl the linguine into warm shallow bowls.

Arrange the lobster medallions elegantly on top.

Finish with a few fresh tarragon leaves, a final drizzle of basil oil, and freshly ground white pepper.

Serve immediately.

Wine Pairing

Outstanding choices include:

Vermentino di Gallura DOCG Superiore
Franciacorta Satèn DOCG
Etna Bianco DOC
Champagne Blanc de Blancs

Chef Tips

Never overcook blue lobster. The meat should remain juicy, tender, and slightly translucent in the center.
Reduce the bisque until it lightly coats the back of a spoon; this is where the depth of flavor comes from.
Pomodorini del Piennolo should only soften—they should never collapse into a tomato sauce.
Fresh tarragon is powerful; use it sparingly to complement, not overpower, the lobster.
Finish the linguine in the pan using the risottare method. This creates a naturally creamy sauce without butter or cream.
Add the basil oil only at the very end to preserve its bright color and fresh aroma.