Lobster Tagliatelle

We used ready-cooked lobsters. I know, it sounds like a sin of the kitchen. But our local greengrocers/everyday small supermarket sells local produce, so these lobsters are special, only coming out from the coast about fifteen minutes away on that day. They only ever sell on the day they get caught. This ain’t no ordinary frozen shrunken cooked lobsters you get from your massive supermarket chain in town. We try and buy local as much as possible, and down here in the south of England, it quite often ends up cheaper! A win-win if you will. Lobster and tomato sauce are like a classic; the tang of the tomato against the rich flavour of the lobster meat…(god, I’m making myself hungry again–better stop now

So I’ll stop here, and let you read on if you decide to give it a go (which you totally should). For instructions on how to do a similar recipe with live lobsters, check out the original recipe that I adopted from here! Serves 3-4 people as a light main.

1 can of chopped tomatoes
500g of fresh tagliatelle, or any other pasta of your choice. Longer versions such as linguine or spaghetti are probably your best bets if you’re not a fan of tagliatelle.
4 cloves of garlic, peeled and diced
1 yellow onion, diced finely
1/2 tsp of chilli flakes
500 ml of stock
butter spread, such as Bertolli, or any chosen equivalent.
3 halved (already cooked) lobsters, meat in their shells.
lemon juice
salt + pepper
parsley to garnish
olive oil

Ten minutes before you start your cooking, lightly sprinkle over some lemon juice over your lobsters, and season with the salt and pepper. Set aside.

In a large heavy-based saucepan (you’ll need a lid too later on!), heat up a large glug of olive oil. Fry the onions on medium heat, letting them brown slowly. Add the garlic and chilli flakes once the onions are soft and browned. Keep cooking until fragrant, and then add your tomatoes. Lower the heat to a simmer, and cover. Leave for a minimum of half an hour — ideally up to an hour. Keep replenishing with the stock if you feel that the sauce is becoming too thick and too much is evaporating.

Once your sauce is nearly done, heat up a large pot of salted water.

Meanwhile, heat up your grill, or a griddle pan inside. Spread some butter over the lobsters, and then grill them for about three minutes, just to heat up the meat and melt the butter.

When your water is boiling, add a glug of olive oil to it, and then add your pasta. If it you’re using fresh pasta, this should only take about 3-5 minutes, but check the packaging. You’ll need to factor in the time if you’re using dried pasta, in which case things will take ten minutes or longer for your pasta to be ready.

Drain the pasta, rinse with cold water in a colander and drizzle over some olive oil. Either add your sauce and lobster directly to the bowl you put the pasta in, or let everyone choose their own servings of sauce to go with the lobster-mixed pasta. Garnish with parsley, and serve with toasted bread.


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