Creamy lobster linguine
Make the most of luxurious lobster with this tangle of linguine, cream, parmesan, fennel and seafood. - 1 whole cooked lobsteror 2 cooked lobster tails
- 1 whole cooked lobster or 2 cooked lobster tails
- 300ml light chicken stock
- 1 garlic clove unpeeled
- small bunch of tarragon leaves picked and stalks reserved
- 1 tsp fennel seeds
- 1 tsp whole black peppercorns
- 2 shallots 1 halved, 1 finely chopped
- knob of butter
- 6 tbsp double cream
- 175g linguine
- 1 tbsp finely chopped chives plus extra to serve
- 25g parmesan finely grated
- pinch of aleppo pepper
- lemon wedges to serve
- Extract the meat from the lobster and keep chilled (if you have a whole lobster, crack the claws and carefully remove the meat from them too). Put the stock in a pan with the garlic, tarragon stalks, fennel seeds, peppercorns, lobster shell and halved shallot. Cover and simmer for 20 mins, then remove from the heat and leave to infuse. Chop 1 tbsp of the tarragon leaves.
- Melt the butter in a pan over a medium-low heat and cook the chopped shallot for 10 mins until softened. Measure out 200ml of the stock and pour this into the pan. Simmer for 5-10 mins until the stock has reduced by half. Add the cream, then simmer for 2 mins.
- Meanwhile, cook the linguine following pack instructions. Drain, reserving a cup of the cooking water.
- Cut the lobster meat into bite-sized pieces then stir into the sauce until just heated through. Add the linguine and toss, then add the chives and parmesan, and toss again to combine, adding a splash of cooking water if needed – it should be loose and slippery. Serve in warm bowls topped with extra chives, aleppo pepper and lemon wedges.
- 300ml light chicken stock - small bunch of tarragonleaves picked and stalks reserved
- 1 tsp whole black peppercorns - 2 shallots1 halved, 1 finely chopped - 1 tbsp finely chopped chivesplus extra to serve
- 25g parmesanfinely grated - step 1Extract the meat from the lobster and keep chilled (if you have a whole lobster, crack the claws and carefully remove the meat from them too). Put the stock in a pan with the garlic, tarragon stalks, fennel seeds, peppercorns, lobster shell and halved shallot.
Cover and simmer for 20 mins, then remove from the heat and leave to infuse. Chop 1 tbsp of the tarragon leaves.
- step 2Melt the butter in a pan over a medium-low heat and cook the chopped shallot for 10 mins until softened. Measure out 200ml of the stock and pour this into the pan.
Simmer for 5-10 mins until the stock has reduced by half. Add the cream, then simmer for 2 mins.
- step 3Meanwhile, cook the linguine following pack instructions. Drain, reserving a cup of the cooking water. - step 4Cut the lobster meat into bite-sized pieces then stir into the sauce until just heated through.
Add the linguine and toss, then add the chives and parmesan, and toss again to combine, adding a splash of cooking water if needed – it should be loose and slippery. Serve in warm bowls topped with extra chives, aleppo pepper and lemon wedges.