Lobster linguine with prawns


First published in 2017
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Linguine is a flattened long pasta which holds thick or creamy sauces very well, and is often served with seafood or pesto. Lobster, on the other hand, not only adds a touch of luxury to the dish (please get your seafood from a sustainable source), but it also gives it a greater depth of flavour that other crustaceans don't have. Lobsters have such a distinct taste; they are sweet, light and very delicate in texture. I used the tail, which contains a good amount of meat and is effortless to prepare. Throw in a touch of roasted chilli, just to spice things up, and you have the making of an incredible dish.




Lobster linguine

Rustic tomato sauce

Start by making the rustic tomato sauce. Sauté the onion and garlic until light brown. Add the fresh chopped tomatoes and let them cook for 5 minutes
Add the passata, the lobster bisque, the wine and the bouquet garni and cook for a further 10 minutes
In a separate frying pan, dry-roast the chilli for a couple of minutes and then add to the sauce. Season well, remove the bouquet garni and set aside. You will be left with around 500ml of sauce. Don't worry if you don't use it all, as it freezes very well
Next, prepare the lobster. Starting at the top of the tail, cut lengthways with a pair of kitchen shears, trying not to cut the flesh. Using your hands, gently but firmly pull the meat from the shell in one piece
Steam the lobster tails for 8 to 10 minutes. Once steamed, cut two of the tails into big chunks. Keep the other two whole for later
Add olive oil to a pan and quickly cook the prawns until pink, then add the tomato sauce and the lobster chunks and stir well
Cook the linguine as indicated in the pack, drain and add to the pan with the sauce. Toss well to cover all the strands of pasta with the sauce, then plate
Top each dish with a cooked lobster tail and garnish with basil and a drizzle of extra virgin olive oil
First published in 2017
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