Lobster Linguine with dry marsala wine sauce and confit cherry tomatoes

By: Chef Lorenzo Boni

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*Best served with Ruffino Lumina Pinot Grigio IGT*

Taste profile: Pronounced aromas of fresh-cut lemon, gooseberry and a touch of herbs. Vibrant and fresh on the palate, with mineral notes on a clean finish.

1 box Barilla Linguine                                             

3 lbs lobster                                          

½ cup celery                                                           

½ cup carrots                                                           

½ cup onions                                                           

2 garlic cloves, divided                                           

1 cup Marsala wine                                                 

5 tbsp EVOO, divided                                              

sea salt and black pepper to taste                                  

1 tbsp all-purpose flour                                 

1 tbsp tomato paste                                                

red pepper flakes to taste                            

½ cup chervil                                                           

Oven Slow Roasted Cherry Tomatoes

2 cups cherry tomatoes                                

2 tbsp EVOO                                                  

salt and pepper, to taste           
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  • Turn on oven to 220F. Season tomatoes with olive oil, salt and pepper. Bake in the oven on a baking pan for 2 hours. Set aside.
  • Blanch the lobster in salted boiling water for 6 minutes. Remove the lobster and take the meat out. Dice meat. Save the head and the shell.
  • In a large frying pan, sauté diced carrots, celery, 1 clove garlic and onion with half the olive oil for five minutes. Add lobster shells and brown for ten minutes.
  • Add flour and tomato paste to lobster mixture and cook one minute stirring continuously.
  • Deglaze with Marsala. Reduce to half and cover with water.
  • Season with salt and pepper.
  • Simmer for 30 minutes then strain through a chinois or sieve; discard shells and keep broth.
  • Bring a medium pot of water to a boil. Add pasta to boiling water and cook according to directions but drain four minutes prior, reserving some cooking water.
  • Meanwhile, sauté 1 chopped clove garlic with 2 ½ tbsp EVOO and a pinch of red pepper flakes for one minute. Stir in lobster broth and roasted tomatoes and bring to boil. Stir in linguine and finish over high heat, adding cooking water if needed. Stir in lobster.
  • Garnish with chervil and finish with remaining olive oil before serving.
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