Lobster Tagliatelle With Chili, Tomato and Parsley

There’s nothing more fast 'n' fabulous than a main course starring the king of shellfish. Talk about minimum effort for maximum wow factor! This recipe works well with cooked crab too. Increase the chili if you like it hot. Ask for the lobster to be cut in half at the fish service counter.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb tagliatelle pasta noodles
• 7⁄8 cup creme fraiche
• 1  ounce flat leaf parsley, finely chopped
• 3 (1 lb)  cooked lobsters, halved
• 2  tablespoons olive oil
• 3  garlic cloves, peeled, left whole
• 1  bird's eye chili pepper, split in half
• 1  lb  baby roma tomato, halved
• 7  tablespoons white wine
• 1  cup  fish stock
• 1  pinch  salt and pepper

Directions

1. Remove the lobster flesh from its shells. Chop into 3/4in chunks and set aside.
2. Place a large sauté pan over a medium heat. Add the olive oil, garlic and chili then cook for 2 minutes to infuse the oil with the flavours. Tip in the tomatoes and cook until starting to soften.
3. Add the white wine and cook until reduced by about half. Then add the stock and continue to cook until the liquid has reduced by half.
4. Place the pasta into the pan of boiling water and cook according to pack instructions.
5. Remove and discard the garlic cloves and chili from the sauce. Toss the lobster flesh into the sauce with the creme fraiche. Cook for 2 minutes until the lobster is hot. Add the drained pasta and parsley, toss to combine and season.