This dish is inspired by Gordon Ramsay who has produced a similar recipe. It's quick to make and the perfect supper dish for four! (or two if you're greedy like me)
Ingredients
A freshly cooked lobster (about 1 kg)
600g flesh of fresh, ripe tomatoes (de-seeded and skinned)
3 spring onions finely shredded
a couple of dried chillies finely chopped
a garlic clove, finely chopped
50 g unsalted butter
sea salt and black pepper
1 glass dry white wine
olive oil
120 ml double cream
a good handful of torn basil leaves (green or/and purple)
lots of freshly shaved parmesan cheese
I'm assuming you've bought a lobster cooked by a reputable fishmonger, so you know it's fresh. If not, boil the lobster in salted boiling water for approximately 12 minutes. You may wish to put the live lobster in the freezer for 45 minutes before cooking - some even suggest you can hypnotise a lobster by rubbing the top of its head or abdomen (I've never tried this so can't vouch for it!)
Remove the meat from the cooked lobster by cutting through the body shell (be careful of the dirt sac ) Extract the claw meat by cracking the shells open with the back of a heavy knife. Chop the meat into bite sized chunks and set aside.
Now cook the tomato flesh, spring onions, dried chillies, garlic and butter in a heavy bottomed pan. Cook over a medium heat until soft, but do not colour.Season with the black pepper and add the glass of white wine. Reduce until the wine has evaporated.
Cook the spaghetti as per the packet instructions in plenty of boiling salted water. Always try to leave the spaghetti slightly al dente (slightly firm to the bite).
Whilst cooking the spaghetti add the lobster meat to the tomato sauce. Warm and add the cream and torn basil.
Now drain the spaghetti thoroughly and add to the lobster and tomato sauce. Toss gently, ensuring an even coating. Scatter the shaved parmesan, give a quick grind of black pepper with a little splash of olive oil and serve immediately.
I can assure you that this dish receives universal approval, and your reputation in the kitchen rises another notch - what could be better!
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