- Serves: 4
- Cook Time:
- Prep Time: 30 minutes
- Effort: easy
For the garlic puree
- 1 whole garlic, bulb
- few srpigs thyme
- olive oil, for drizzling
For the lobster linguine
- 2 x 600 g lobster, cooked
- dash olive oil
- 2 tbsp unsalted butter
- 1 banana shallot, diced
- 175 ml dry white wine
- 3 tbsp double cream
- 500 g linguine
- 1 handful coriander, finely chopped, plus extra for garnish
1. Preheat the oven to 180C/160C fan/gas 4.
2. For the puree: cut the top off the garlic bulb and discard. Wrap up in aluminium foil with the thyme and place the bundle onto a baking tray. Drizzle with olive oil, then bake for 30-40 minutes, or until the garlic is golden-brown and tender. Set aside to cool slightly.
3. Squeeze the garlic cloves out from their skins into a bowl. Mash lightly with a fork. Set aside.
4. For the linguine: carefully remove the lobster meat from the tail and claws, remembering to reserve the shells. Chop the meat into bite-sized pieces.
6. Place the lobster shells into a roasting tin and drizzle with olive oil. Roast in the oven for 10-15 minutes, or until golden-brown, then transfer to a pan and add enough water to cover. Bring to the boil and then simmer for 20 minutes. Strain through a sieve, discarding the shells, then simmer until the volume of the stock has reduced to about 200ml.
7. Melt the butter in a medium pan until foaming, then add the shallots and gently fry for 2-3 minutes, or until softened. Add the white wine and cook until most of the liquid has evaporated, then add the lobster stock and bring to the boil. Cook for a few minutes before stirring in the cream and and 2 tsp of the garlic puree. Remove from the heat.
8. Heat a drizzle of olive oil in a frying pan and fry the lobster pieces for 1-2 minutes, or until light golden-brown all over. Add to the sauce.
9. Cook the pasta in boiling salted water, according to the packet instructions, or until al dente. Drain and add to the sauce, stirring to coat the pasta evenly. Season with salt and freshly ground black pepper and stir in the chopped coriander.
10. To serve, divide the pasta among bowls and drizzle with some olive oil. Garnish with some extra coriander.
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