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Lobster Linguine with Tomato, Garlic & Chilli
SERVES: 4 • TOTAL TIME: 30 MINUTES
Ingredients:
2 cooked lobsters
500g linguine
4 tbsp olive oil
4 cloves garlic, sliced
2 tsp dried chilli flakes
250g cherry tomatoes, halved
Directions:
Bring a large pot of water to the boil and cook the linguine according to the packet directions.
Meanwhile, separate the lobster tails from the body, then slice each tail in half. Remove the meat from the body of the lobster, chop and set aside.
Heat a large frying pan over medium heat. Add olive oil and gently cook the garlic and chilli until the garlic starts to colour but doesn’t burn. Add tomatoes, lobster meat and lobster tails in shells and toss until hot.
Use tongs to add cooked linguine to the frying pan with 100 mL of the pasta water. Cook, shaking the pan until the liquid has evaporated.
To serve, arrange linguine on plates and top each with a lobster tail.