© 2016 Jane Devonshire

All Rights Reserved

 

Website designed by:

Phil Howard-Jones - One2OneWebsiteDesign.co.uk 

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon
Fresh Lobster Pasta with Tomato Chilli and Tarragon

Serves 2

I was lucky enough to sent some amazing fish and shellfish by our wonderful Cornish fishermen. This weekend is a big celebration my first website, my first live cooking demo and the sun is shining.  So excuse the extravagance but just had to make one of my very favourite dishes.  It’s a dish I love in its simplicity but the main ingredient is just an absolute favourite because it’s so very special.  I do cook this dish with prawns as well and it works beautifully.

 

1 x Fresh Lobster approx. 500gm in weight

4 Garlic Cloves

2 x tins of the best cherry tomatoes in rich tomato sauce (I like the intensity of flavour this gives the dish but feel free to use fresh tomatoes if you prefer)

1 x tbsp. Virgin Olive Oil

Tarragon 10gm chopped approx.

2 x red chillies sliced seeds removed (if you like it spicy leave them in)

180gm Spaghetti dried or make your own fresh.  At home I use gluten free.

 

Method

  1. You need to make sure your lobster fits in the pot I have made that mistake.  Put enough water in to make sure it will be fully submerged. Bring the water to the boil with a good tablespoon of salt and plunge the lobster into the boiling water it will take 12 minutes to cook.                                                                       

  2. Whilst the lobster is cooking gently fry off in olive oil the chilli and garlic we don’t want any colour just a release of flavours.                                                                                                          

  3. Once the garlic and chilli softened add the tins of tomatoes and simmer until sauce is thickened and reduced add salt to taste but be careful not to over do.                                                               

  4. Remove the lobster from the Water and leave it to rest in its shell, this keeps its moisture and flavour its best to shell it just before combining with the pasta.                                                                         

  5.  Put on a large pan of boiling water for the spaghetti, depending on what pasta you are using fresh or dried cook until al dente.                                                                                    

  6. Once lobster is cooled enough to handle. You can Google how to deal with it I like to see visual lessons but it’s really not complicated.  I have listed some basic instructions below.                                       

  7.  Twist the body and head in opposite directions to separate.
    Using sharp kitchen scissors or a heavy, sharp knife, Split the shell in two. Gently manoeuvre the tail meat until it loosens, then loosen from the shell. Its will be easy to remove it at the table but its lovely served in the shell for presentation, Remove all the legs at the joints. Bash the claws with a hammer or rolling pin and remove the meat from legs with a skewer or crab pick.                                                 

  8. Put the cooked spaghetti into the pan with the chilli tomato sauce, add the chopped tarragon and the leg meat from the lobster.                                                                                            

  9. Serve the lobster pasta in a dish with the tail meat in the shell, sprinkle with some olive oil a little chopped chilli and tarragon.                                                                                              

  10. A little bread for mopping up the sauce I hope you enjoy it.

Jane Devonshire's Fresh Lobster Pasta with Tomato Chilli and Tarragon