Stuck for dinner ideas? Swap your routine pasta dish for this lobster linguine, an indulgent mix of garlic, chilli and butter paired with succulent lobster. What we love about this recipe is its versatility – just see our tip for tasty seafood alternatives.
Ingredients
Method
Use kitchen scissors to cut up the centre of underside of each lobster tail, then use a sharp, heavy knife to cut in half through shell.
Cook linguine in a stockpot of boiling salted water until al dente, reserving ½ cup of the pasta water.
Heat half the oil and half the butter in a large, deep non-stick frying pan over a medium-high heat. Add garlic and chilli and cook, stirring for 3 minutes or until lightly golden. Remove and set aside.
Add remaining butter to pan over same heat. Add lobster tails, flesh side down. Cook small ones for 3-4 minutes before turning over and the larger one for about 5 minutes longer, or until cooked through when flesh becomes white and shells turn orange. Remove small tails when cooked through, cover to keep warm. Remove lobster meat from larger tail and cut into pieces.
Add wine to same hot pan and bring to the boil. Boil for about 2 minutes or until reduced by half. Add stock and soy to same pan and boil until reduced slightly. Add linguine, lobster meat, parsley and lemon juice to pan and toss until coated. Add enough reserved pasta water to loosen linguine if required.
Season well. Drizzle with remaining oil. Divide among serving bowls. Place a small half tail on top of each. Sprinkle with Romano, extra parsley and chilli flakes to serve.
You can use fresh or defrosted lobster tails. You can use any size tails – we chose the smaller ones that we could leave in their shells to garnish and showcase the indulgence.
For a less-expensive alternative, you can use 250g crabmeat and 500g peeled, deveined and halved green prawns.
Budget tip
