Linguine with Lobster

If we did not ask the fishmonger to do so, we cut the lobster in two with the help of a heavy knife and svuotiamone each half, cut to chunks the pulp and put aside, we recover the yellow and creamy part of the head and we also put this aside . Heat the oil in a very large frying pan and put the lobster in chunks and the whole half making it color on a sharp fire and evenly for about 3-4 '. Togliamolo from the fire and put it aside. In the same frying pan we put on the shallots cut into washers and let it wither in low flame for about ten minutes. In the meantime, we break the claws of our crustaceans with a meat, it will serve to make out the moods during the final cooking and to cook better the pulp. Ready The onion, put the tomatoes cut in half and the chopped parsley. Stir well and put back on the lobster. We season with salt and chilli pepper that we will remove. Smudge with the wine and cook for a few more minutes. Once ready, we fix salt and amalgamiamo the creamy parts previously held. We prepare the pasta respecting the cooking times written on the packaging, Scoliamola to the tooth, we keep aside a little ' of cooking water and let it stir in the pan with the condiment adding, if necessary, the water set aside. Remember that it must not be dry but must have a greedy sauce. Let's get ready for serve.