Page 43 - K9 News - Issue 14 - December 2020
P. 43
Chilli Lobster Linguine
Method
1 cooked lobster (about 750g) 1. Remove lobster meat from shell, chop to bite size
pieces and set aside.
2 - 3 tbsp olive oil
2. Add the oil to a large frying pan over medium-high
2 fresh red chillies, finely
heat.
chopped
3. When the oil is hot, add the chopped garlic and chili
2 - 3 garlic cloves, crushed.
pepper and sauté for 30 seconds.
350g cherry tomatoes, halved
4. Add the cherry tomatoes and cook them until they
150ml dry white wine are soft - about 6-8 minutes.
1 tsp crushed red pepper flakes 5. Add the white wine and crushed red pepper flakes.
Cook sauce for another 5 minutes.
20g butter
250g linguine 6. While the sauce is cooking, cook the linguine
according to instructions on the package. Drain the
To serve
pasta and set aside.
1 lemon cut into wedges
7. When your sauce has cooked, reduce the heat, add
flat leaf parsley, finely chopped the butter and lobster pieces to the pan and cook for
a final 3 minutes.
8. Add cooked pasta to the pan with the sauce and
toss to combine.
9. To serve, divide the pasta over two plates and
garnish with the fresh parsley and lemon wedges.
43
K9 NEWS DIGITAL / DECEMBER 2020
