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
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.
Plate
- Dish the pasta into bowls, top with the lobster sauce, parmesan and fresh basil leaves. Serve with lemon cheeks on the side.
Find more pasta recipes here:
Herby tomato and feta rigatoni
Mediterranean spaghetti meatballs
Springbok ragù with pappardelle