Remove the meat from the lobster halves, remove the innards and intestines, rinse briefly, dry and cut into small pieces.
Heat the olive oil in a saucepan. Peel garlic, press smooth with a wide knife blade, add and sauté briefly on both sides. Fold in the peppers and diced tomatoes and bring to a boil. Fold in 1 tsp salt, sugar and kitchen herbs, continue cooking for 5 min. Add crawfish shells to sauce and finish cooking on low for 20-30 min. 5 min. before the end of the cooking time put the lobster pieces into the sauce and cook them.
In the meantime, cook the linguine al dente in enough salted water according to the package instructions and drain. Stir in the langoustine sauce and pile everything together on a preheated platter, sprinkle with parsley, place the shell halves decoratively on either side and bring to the table on the spot.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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