Why prepare pasta with lobster
This recipe is quick to prepare and uses only a few high quality ingredients. Preparing pasta with lobster at home is much more affordable than ordering it at a restaurant. The fresh garlic and chilli provide a gentle heat that balances the richness of the shellfish. It is a light yet satisfying meal that feels special every time you serve it.
How to make pasta with lobster
Prepare the lobster: Use kitchen scissors to cut through the top of the lobster shells and remove the meat. Cut the lobster meat into bite sized chunks and set them aside. Peel and finely slice the garlic and the red chilli. Halve the cherry tomatoes and chop the fresh parsley finely.
Cook the pasta: Bring a large pot of salted water to the boil. Add the linguine and cook it according to the package instructions until it is just firm. Drain the pasta but make sure to save a small cup of the cooking water. Keeping some water helps to create a smooth sauce later on.
Fry the base: Heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli and fry them for one minute until they smell fragrant. Stir in the cherry tomatoes and cook them until they start to soften and release their juices. Pour in the white wine and let it bubble for two minutes.
Combine and serve: Add the lobster meat to the pan and cook for about three minutes until it turns opaque. Toss the cooked linguine into the pan with the lobster and sauce. Add a splash of the saved pasta water to loosen the mixture. Sprinkle the fresh parsley over the pasta with lobster and serve immediately.
Tips and tricks for pasta with lobster
Always try to use fresh flat leaf parsley as it has a better flavour than the dried version. If you are using frozen lobster tails, ensure they are fully defrosted before you start cooking. Squeezing a little bit of fresh lemon juice over the finished dish adds a lovely brightness. Be careful not to overcook the seafood because it can become tough if it stays on the heat for too long.
The sauce for pasta with lobster should be light so avoid adding too much pasta water at once. You can replace the linguine with spaghetti or tagliatelle if you prefer a different shape. A high quality olive oil will make a big difference to the final taste of the sauce.
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gnocchi with tomato sauce,
baked zander or
salmon with parsley sauce.
