This luxurious and surprisingly quick dish is the ultimate weekend indulgence and the very best way to eat one of my favourite foods. I always source my lobster from the British Isles, particularly Scotland, as it has a wonderfully sweet and fresh flavour. Linguine is perfect for this dish as its flat shape means it retains the sauce and flavours well, making it even tastier.
This dish is complemented perfectly with a nice chilled oaked chardonnay, which also helps to balance out the acidity of the tomatoes.
Ingredients - Serves two:
300g ripe plum tomatoes - peeled, deseeded and chopped
300g of linguine
3tbls chopped flat leaf parsley
Pinch dried chilli
3tbls olive oil
1 cloves of garlic finely sliced
Cook the lobster in boiling salted water for eight minutes. Cool down.
Removed head, cut tail into two pieces, then each half into three pieces.
Remove meat from the claws.
In a large open pan or frying pan, heat olive oil, add garlic and cook for one minute.
Add tomatoes, dried chilli, 2tbls of parsley and cook for five minutes.
Add lobster tails pieces and cook slowly for 2-3 minutes.
Cook linguine in a large pan of salted boiling water.
When the pasta is almost cooked add the lobster to the sauce. Season.
Drain pasta and toss together.
Finish with the remaining parsley and a dash of good olive oil.
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