Ingredients:

• 200gr of egg tagliolini,
• 1 lobster (350 gr),
• A handful of cherry tomatoes,
• 1 garlic clove,
• Extra-virgin olive oil,
• Chopped parsley,
• Chilli pepper,
• Salt.

Method:

Split the lobster; cut the cherry tomatoes and peel the garlic clove. Add the lobster to a pan with garlic, a pinch of chilli peppers and cherry tomatoes, and olive oil. Cook over a medium flame for 5 to 6 minutes. Carefully flip the lobster and let it cook for another 3 to 4 minutes. When the lobster is cooked, remove from the pan but keep it warm. Add a glass of boiling water to the lobster sauce and let it cook. Cook the pasta al dente in salted boiling water, then drain and add it to the lobster sauce. Toss it all together for another minute. Place half of the lobster on the hot dishes, divide the pasta, sprinkle chopped persil on top and enjoy with a good glass of white wine.