This lobster linguini is a rich pasta dish that combines sweet, tender lobster meat with a light cream and white wine sauce. The gentle warmth of red chilli is balanced by bright lemon juice and finished with parsley and coriander for a burst of herbaceous flavour.
Ingredients
200g fresh linguine
25g butter
1 shallot, peeled and diced
2 garlic cloves, peeled and crushed
1 red chilli, diced
Small bunch of parsley, chopped
Small bunch of coriander, chopped
100ml white wine
100ml double cream
500g lobster meat
Juice of 1 lemon
Salt and pepper
Method
Step 1 – Cook the pasta
Bring a large pan of salted water to the boil. Add the linguini and cook for 2 minutes. Drain, reserving a little of the cooking water.
Step 2 – Prepare the sauce
Melt the butter in a large frying pan over a medium heat. Add the shallot and garlic and cook for around 2 minutes until softened. Pour in the white wine, followed by the double cream, lobster meat and lemon juice. Stir in the parsley, coriander and chilli.
Step 3 – Combine and serve
Add the cooked linguini to the sauce along with a splash of the reserved pasta water to loosen if needed. Season with salt and pepper, then serve immediately.