I just love pasta. Especially in the colder months when comfort food is what we crave. I make different variations of this lobster linguine, but the base is always tomato, garlic and chilli.

For this recipe I used fresh basil and flat leaf parsley, although I’ve used other herbs in previous versions. Coriander, dill, chives, they all work well with this recipe. They are also always fresh, I very seldom cook with dried herbs.

The recipe comes together in under an hour. The lobster only needs a couple of minutes to cook and is then added to the sauce right at the end. I added sugar to this recipe although you don’t need to use this if you have decent quality tomatoes. I battle to find decent tinned tomatoes lately. They’re just all so extremely sour. Hence the addition of the sugar.

I hope you enjoy my lobster linguine recipe. Please let me know when you try it!

Lobster Linguine

Author: Natasha Marais

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Course Main Course

Cuisine Italian

Servings 4

Ingredients

Lobster

4 lobster tails
4 cups water
2 sachets liquid fish stock

Pasta

½ pack linguine

Sauce

1 onion diced
5 cloves garlic pressed
1 chilli chopped
3 tsp anchovy paste
½ cup white wine
2 tbsp tomato paste
2 sachets liquid fish stock
1 tin chopped tomatoes
2 tbsp brown sugar
1 handful basil and parsley leaves chopped
1 cup pasta water

Garnish

parmesan
basil leaves
lemon cheeks

Instructions

Lobster

Bring the water to a boil, add the fish stock and lobster tails and cook for 5 minutes. Remove tails from water and set aside. Once cooled, remove the meat from the tail and cut into chunks.

Pasta

Cook pasta according to package instructions. Once cooked, reserve 1 cup of the water before draining. The water will be used in the sauce.

Sauce

Fry onion in a little olive oil until soft. Add the garlic, chilli and anchovy paste and fry for a minute before adding the wine.
Once the wine has reduced, add the tomato paste and fish stock and cook for a minute before adding the tin of tomatoes.
Add 1/2 cup water to the tomato tin to rinse and add to the pan. Bring to a boil then add the sugar and season with salt and pepper.
Reduce heat and simmer for 30 minutes, adding water as and when required, just a little at a time.
After 30 minutes, add the pasta water, fresh herbs, lobster meat and cook for a further 5 to 10 minutes, then turn off the heat.