Lobster Tagliatelle With Chili, Tomato and Parsley

Recipe by English_Rose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the lobster flesh from its shells. Chop into 3/4in chunks and set aside.
  • 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.
  • 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.
  • Place the pasta into the pan of boiling water and cook according to pack instructions.
  • 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.
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