Lobster linguine

The hydrangea is out by the kitchen window and the apples are coming

The view from the kitchen window in summer
The view from the kitchen window in summer

It is my husband’s birthday and he has requested lobster linguine. His best meal ever was eating lobster at a restaurant over the water at Bar Harbour in Maine and so I have a lot to live up to. But some fresh Orford lobster from Brinkley’s fish shed helped me to top that, a creamy herby pasta sauce with some of the lobster meat chopped in, and then the tail meat split into two and placed on top.

Lobster linguine
Lobster linguine

INGREDIENTS (Serves 2)

1 large lobster, (mine weighed weighs c800g)
25g butter
3 spring onions or a shallot, finely chopped
2-3 cloves garlic, crushed
100ml dry white wine
150 ml cream
Tbsp parsley, chopped and a little for garnish
Tbsp basil, chopped
Tbsp chives, chopped
Tsp thyme
200g dried linguine or spaghetti

METHOD
1.Remove all lobster meat out of shell. Split the tail meat of the lobster into two to put on top of the finished dish and and cut the rest into bite size pieces.

2. Melt butter and soften shallot or spring onion for 3-5 minutes without colouring. Add garlic and soften. Add white wine and bring to boil and reduce until only a small amount is left.

3. Add double cream and reduce again until you have a thick enough sauce to coat the spaghetti. Just before you are ready to serve, add the chopped herbs and the chopped lobster meat

Author: Kate Roxburgh

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