Steps

1. Heat a frying pan, add olive oil, and sear the spiny lobster meat side first.
   🕒 04:05
2. Once the meat is browned, lightly sear the shell side as well. Use high heat to get some color on the shell. (Key Tip) Do not cook through completely at this stage; the lobster will finish cooking in the sauce later.
   🕒 05:32
3. Remove the seared spiny lobster from the pan.
   🕒 05:54
4. Wipe the frying pan clean of any burnt bits.
   🕒 05:58
5. Bring a large pot of water to a boil and start cooking the linguine for 10 minutes.
   🕒 06:03
6. In the same frying pan, sauté the thinly sliced onion and celery, utilizing the residual lobster flavor.
   🕒 06:14
7. Sauté the onion and celery over high heat until softened and slightly sweet. (Key Tip) Slice thinly for a good pasta texture and use high heat to quickly bring out their sweetness.
   🕒 06:22
8. Lightly season the softened onion and celery with salt.
   🕒 07:38
9. Add the orange slices to the sautéed vegetables first.
   🕒 07:47
10. Add 100ml of orange juice and 100ml of tomato, and let it simmer down slightly.
    🕒 07:52
11. While the sauce is reducing, allow the sweetness of the onion and celery to infuse. Reduce until the volume is about half.
    🕒 08:27
12. Taste and add more salt if needed.
    🕒 08:51
13. Return the seared spiny lobster and any juices released back into the reduced sauce, adding the lobster's umami to the dish.
    🕒 08:57
14. Add the cooked linguine to the sauce and mix well to combine.
    🕒 09:26
15. For the finishing touch, add the chopped tomato and orange. (Key Tip) Add these at the end to preserve their texture and appearance, preventing them from breaking down.
    🕒 09:26
16. Drizzle with extra virgin olive oil.
    🕒 10:37
17. Add the basil and serve.
    🕒 10:42