Lobster Linguine with Chilli, Garlic and Tomato Butter

⏱ 40 min · Serves 2

Sweet poached lobster tangled through silky linguine, cloaked in a glossy tomato butter spiked with garlic, red chilli and lemon. It looks like a restaurant plate but comes together in under 40 minutes — the kind of dish that makes a Tuesday feel like an anniversary.

Per serving: 862 kcal · 48.0g protein · 80.0g carbs · 38.0g fat

Ingredients

• 2 cooked lobsters (about 500g each), or 300g cooked lobster meat
• 200g dried linguine
• 60g unsalted butter, cold and diced
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1-2 red chillies, deseeded and finely chopped
• 150g cherry tomatoes, halved
• 1 tbsp tomato purée
• 100ml dry white wine
• Zest and juice of 1 lemon
• 3 tbsp chopped flat-leaf parsley
• Sea salt and freshly ground black pepper
• Pinch of caster sugar (if needed)

Method

1. If using whole lobsters, twist off the claws and tail. Crack the claws and remove the meat in whole pieces; cut the tail shell along the underside with scissors and lift out the tail meat. Slice the tail into 2cm medallions, keep the claw meat whole. Reserve any coral or juices.
2. Bring a large pan of well-salted water to the boil for the pasta.
3. Heat the olive oil in a wide frying pan over medium heat. Add the garlic and chilli and cook gently for 1-2 minutes until fragrant and just turning pale gold — do not let the garlic brown.
4. Stir in the tomato purée and cook for 30 seconds, then add the cherry tomatoes. Cook for 3-4 minutes, pressing lightly so they slump and release their juice.
5. Pour in the white wine, bring to a brisk simmer and let it reduce by half, about 3 minutes. Taste and add a pinch of sugar if the tomatoes are sharp.
6. Drop the linguine into the boiling water and cook 1 minute short of the packet time.
7. Meanwhile, lower the heat under the sauce and whisk in the cold butter a few cubes at a time, swirling the pan, until you have a glossy emulsified tomato butter. Add the lemon zest and a splash of pasta water to loosen.
8. Add the lobster meat to the sauce and warm through gently for 1-2 minutes only — it is already cooked and will toughen if overheated.
9. Drain the linguine, reserving a mugful of pasta water. Tip the pasta into the pan and toss vigorously for a minute, adding splashes of pasta water until the sauce clings and shines.
10. Off the heat, stir through the parsley and lemon juice. Season to taste, then twirl into warm bowls, arranging the claw meat on top. Finish with a little extra parsley and a grind of pepper.