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 chili is balanced by bright lemon juice and finished with parsley and coriander for a burst of herbaceous flavor.
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
1. 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.
2. 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.
3. 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.
Buy your lobster here for this recipe.