Lobster Spaghetti

Cook time 45 minutes
Servings 4

Ingredients

2 tbsp extra virgin olive oil

10g butter

2 x large lobster tails

3 tbsp Pernod or Ouzo

¾ cup of white wine

2 French shallots, finely chopped

2 cloves garlic, chopped

Pinch chilli flakes

1 punnet of cherry tomatoes, halved

200ml tomato puree

80ml cooking cream

Zest of 1 lemon

3 sprigs of parsley, finely chopped

1 small bunch of chives finely chopped

400g spaghetti or tagliatelle

Salt & pepper

Lobster Spaghetti

Method

Bring a pot of salted water to a boil. Cook the lobster tails for 2 minutes to blanch (this will make it easier to remove flesh). Chill in a large bowl of iced water. Using sharp kitchen scissors, cut down each side of the belly. Remove tail meat from the shell and roughly chop. Chop up the shells.

Heat a large pan over high heat and add 1 tablespoon of the oil. Add the shells and fry for 3-4 minutes. Deglaze with Pernod or Ouzo and then add the wine and bring to the boil and reduce by ⅓. Strain.

Clean the pan and return to heat. Add the butter, oil, shallot, garlic and chilli and cook to soften before adding the cherry tomatoes. Season with salt and pepper sauté to blister the tomatoes. Add the wine mixture and bring to a boil before adding the tomato puree. Cook for 8-10 minutes to thicken.

Bring a large pot of salted water to a boil and cook pasta until just al dente.

Add the lobster meat to the tomato sauce and fold through the sauce then add the cream and cook for a minute. Turn the heat off and add the lemon zest and half the herbs. Add pasta and a splash of the cooking water. Toss well.

Serve on an oval platter and garnish with remaining herbs.