Lobster Napoli


Carlo, Rosaria and Carlo Capuano Managing Partners; Photo by Jaclyn Savitz

2 oz extra virgin olive oil
2 garlic cloves
3 leaves of fresh basil
10-12 cherry tomatoes (cut in four)
1 6-8 oz lobster tail
2 oz dry white wine (preferably Pinot Grigio)
8 oz marinara sauce
4 oz clam juice
8 oz linguine (cooked al dente)


Place olive oil and garlic in a sauté pan over medium heat. When the garlic cloves turn golden brown, add basil, cherry tomatoes and the lobster. Wait 2 minutes for the juice to absorb the flavor and then turn up the heat to high. Remove the pan from the heat and carefully add the wine to flambé the lobster. Ignite the wine and cook until the alcohol burns off and the flames die out. Keep the pan moving throughout this process. Then add the clam juice and the marinara sauce and cook together for a few minutes. Remove the lobster and add the linguine to the sauce and sauté for a few minutes. Take out the pasta, swirl it on the plate and add the lobster on top. Finish the dish with a drizzle of olive oil and parsley.


Carlucci’s Waterfront

876 Centerton Road, MountLaurel
856-235-5737 | Website

December 2019
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