A Wee Pinch of Sugar

Tagliatelle with Hebridean Lobster

Lobster makes a special meal and this pasta dish has simple flavours, allowing the delicious taste of the lobstert to shine. In this recipe I’ve given quantities for 2 using one lobster.

CourseMain Dish

Servings

Cook Time

20 minutes

Servings

Cook Time

20 minutes

Ingredients

1medium lobsterCook lobster using your preferred method – see link below.
1tbsp olive oil
1 shallots – finely chopped
1 garlic clove – finely chopped
200g cherry plum tomatoes – chopped
1tbsp flat leaf parsley – chopped
100ml dry white wine
Salt and freshly ground black pepper
200g dried tagliatelle
small handful Basil leaves to serve.

Instructions

There are different ways to cook lobster and people also have different views on how it should be killed. This link to BBC food explains. http://www.bbc.co.uk/food/lobster To start, cook the lobster to your preferred method. Once cool, remove the claws, reserve for serving and remove the meat from the body.
Cook the pasta according to the instructions on the packet. Heat the oil, add the shallot and garlic and gently cook for 1-2 minutes. Add the tomatoes and parsley and continue to cook over a gentle heat for 5 minutes. Add the wine along with salt and freshly ground pepper and continue cooking for 5 minutes to allow the alcohol to evaporate. Add the lobster meat to the sauce and gently mix through, allowing the lobster to heat through. Add the cooked pasta to the sauce and gently mix. scatter with a few basil leaves and serve with a claw on the side.