Lobster is one of those luxury food items that although is very good to eat, it still comes second in my opinion to a good crab! But its the the whole package that makes lobster look so opulent, when fresh they are as blue as the sea, but once cooked take on that wonderful pink colour. They can be cooked in several ways boiled or cut in half and grilled with flavoured butters.

I was lucky enough to find these two wonderful lobsters while I was spearfishing off the coast of Weymouth and during the swim back to shore I was already planning what dish they would star in! My brother & his wife were coming out on Saturday night, but it was only Tuesday, how could I keep them fresh until then. So I sought advice from Ben from Portland Shellfish Company, he suggested I keep them alive overnight in the fridge covered with a damp cloth. Then in the morning cook them (the large one for 20 minutes and the smaller one for 15 minutes), once cooled seal them in plastic bags and leave preparing them until Saturday.

Saturday morning came and I had a sneaky taste (chef’s perk) and the meat was still moist and succulent – top-tip: Ben – cheers.

This dish you very gently warm the lobster meat helping to keep it lovely and moist, but don’t cook too long or it will go tough, I think I just got away with it!

serves 4

2 x 600g freshly cooked lobsters
300g linguine
olive oil
2 finely chopped garlic cloves
pinch of dried chilli flakes
100ml lobster stock (I boiled the empty shells for 10 minutes)
3 tablespoons chopped parsley
25g butter
cornish sea salt & pepper

4 spring onion flowers (trim the spring onions, make lengthways slashes cutting away from the root end. Leave in iced water for an hour to curl)
sprigs of parsley

Extract the meat from the lobsters, leaving the claws whole for the garnish, cut the rest into bite sized pieces.
Cook the linguine
In a large frying pan gently fry the garlic & chilli, without browning the garlic.
Add the lobster stock and reduce by a 3rd
When the linguine is cooked add the butter, parsley and lobster (including claws) to the garlic & chilli and stir until the butter has melted
Remove the claws and gently stir in the linguine

To serve: divide out the linguine and lobster into warm bowls and garnish with a claw, spring onion & sprig of parsley. Drizzle a little olive oil over the dish and serve with garlic bread.

Wine: 2010 Devil’s Corner Pinot Noir, Tamar Ridge

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