Linguine with Lobster in Bellavista

Method

1. If the lobster is alive, place it in the freezer for 30-40 minutes to humanely kill it.
2. Using a pointed knife, cut along the center of the carapace and down towards the tail. Repeat on the other side and open the lobster.
3. Remove the intestinal vein (the dark thread) from the body.
4. In a large pan, heat a drizzle of extra virgin olive oil and lightly crush a clove of garlic. Brown it, then remove the garlic.
5. Crack the lobster claws with the back of a knife to release flavor.
6. Place the lobster in the pan with the carapace side down, and flambé with brandy using a lighter and a lid to evaporate the alcohol.
7. Add the cherry tomatoes and a ladle of water. Turn the lobster to cook on the meat side, season with salt, cover, and cook on low heat for 10-12 minutes.
8. Meanwhile, bring salted water to a boil and cook the linguine until al dente.
9. After 10-12 minutes, remove the lobster from the sauce. Continue cooking the sauce, crushing the tomatoes with a spoon.
10. When the tomatoes have wilted, turn off the heat and return the lobster to the pan to keep warm.
11. When the pasta is 3 minutes from al dente, drain it. Turn on the heat under the sauce, remove the lobster again, and increase the flame.
12. Add the drained linguine to the pan and toss, adding a little pasta water if needed to create a creamy sauce.
13. Add a generous handful of fresh parsley and a drizzle of raw olive oil. Toss well.
14. Serve immediately.