How to Make Lobster Linguini like a Pro

Cucina Vivo Chef de Cuisine Dayan Hartill-Law shares his beloved recipe for a summer lobster linguini.  

In the kitchens of Cucina Vivo at The Star Gold Coast, Dayan Hartill-Law cooks up the kind of authentic Italian food that nonna would approve of – with a bit of that Gold Coast flair. At home, one of Dayan’s favourite summer seafoods is the painted crayfish – a tropical rock lobster native to the waters of northern Australia. “A painted crayfish linguini with olive oil and chilli is definitely my go-to pasta dish for the summer,” he says.

Lobster Linguini

Here, he shares his recipe.


  • 1 painted crayfish, roughly 1.2–1.5kg
  • 300g saffron linguini
  • 1 tbsp blended cooking oil (Dayan uses olive and canola oils)
  • 1 garlic clove, finely sliced
  • 1 chilli, finely sliced
  • 100ml white wine
  • 100ml shellfish stock
  • High quality extra virgin olive oil (Dayan uses Joseph First Run), to serve
  • Parsley, finely chopped, to garnish


  1. Carefully split your crayfish in half and clean out the poop vein and any roe/coral from the head. Choose a crayfish with nice, plump flesh.
  2. Heat a pan to moderate-high heat and add the blended cooking oil. Place the cray flesh side down in the pan.
  3. As the cray starts to colour, reduce the heat and add garlic and chilli to the oil around the crayfish, to infuse.
  4. Once the garlic starts to colour, add white wine, turn the cray over and pour in shellfish stock. Simmer slowly for 10-15 minutes, spooning liquid over the cray as it cooks to add more flavour.
  5. While cray is cooking, heat a large pot of salted water and cook your pasta.
  6. Once the liquid in the crayfish pan has reduced to a nice thick, consistency, add drained pasta to the pan and toss.
  7. Garnish with chopped parsley, drizzle with extra virgin olive oil and season.
  8. Transfer crayfish to serving plates and spiral the pasta on top, scattering with the cooked garlic and chilli.
  9. Drizzle with a little more olive oil and devour.