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Lobster Linguini

Enjoy with
Sandeman Sherry Don Fino Superior Fino
Mixology & Food


  • 1 kg of cooked lobster, cooled
  • 1/2 cup of mint leaves
  • 1/2 cup of leaf basil
  • 1 cup of chopped parsley, plus more for garnishing
  • 2 garlic cloves
  • 4 tablespoons of drained capers
  • 4 ripe tomatoes or 1 tin of chopped tomatoes
  • 1 tablebspoon of freshly-ground black pepper
  • Chili pepper (to taste)
  • 1/2 cup of olive oil


Shell the lobsters and remove the meat. Slice the tail and remove the meat from the claws. To make the pesto, in a blender, beat the mint, basil, parsley, garlic, capers and tomatoes with the black pepper and a minch of ground chili pepper. Add olive oil as necessary to make a creamy paste and reserve the pesto.

Cook the noodles according to the instructions on the packet. Just before they are done, add the lobster meat and cook 1 minute. Drain well. Place hot lobster and noodles on a platter, add pesto, mix well and garnish with chopped parsley.

Serve hot.

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