Expensive? Not necessarily.
I bought this precooked frozen lobster at a supermarket isle for 6 Euros, less than £5 or $6.80 USD.
Clearly fresh lobster would be a better option but it is definetely outside of my budget right now. I still wanted to create a tasty dish with the wow factor and lobster can certainly do that if you are planning to have a special dinner.
I am practising preparing interesting dishes and hopefully one day I will be able to prepare posh dinners for friends and maybe dinner parties for people although I am an anxious type.. I would be worring too much if my food would be up to their standard. It is much easier to feed your family as they cannot complain too much!
Let's say this was an experiment and my children were my diners. My son is particularly obsessed with shellfish, he loves the sucking bit, using his hands and get all messy with the lovely seafood juices and of course he is in love with the flavour of the sea. This pasta with lobster was a dream come true for them. Their eyes got bigger and bigger when His Majesty THE LOBSTER arrived at the table. It disappeared from their plates in no time.
I made a simple pasta with tomato sauce and cherry tomatoes and added the lobster. Simple really.
One lobster can make a pasta dish for two. There is not much meat in one but it is enough to give that delicious seafood flavour and give that lift to a simple pasta dish.
I thought this one was pretty good and very satisfying indeed. You can add a fresh chilly pepper to give this dish a bit of a kick if you like.
- Prep Time : 25 minutes
- Cook Time : 30 minutes
- 1 ready-cooked lobster - approx 750g/ 26 oz
- tagliatelle, spaghetti or linguine - 300 g - 3 cups
- cherry tomatoes - 250 g - 1 + 1/4 cup
- garlic - 4 cloves
- tomato sauce - 300 ml - 10 fluid oz
- white wine - a splash
- chopped fresh parsley - 1 tbsp + an extra few leaves to decorate
- olive oil
- sea salt - to taste
- 1 fresh chilly pepper - (optional)
If you use a frozen precooked lobster make sure you defrost it well first.
Bring to the boil some water then immerse the lobster in for 5 minutes. Remove it from the water and let it cool down.
You can now cut it in half using a sharp knife or simply make and incision under the belly and remove the meat from the tail, reserving the shell. Scoop out the meat from the head too. Pull the front legs where they connect to the body and break them away from the claw.
If you spot a black line running down the outside of the tail remove it.
Chop the lobster meat into small pieces.
Heat two tbsp of olive oil in a large pan with the garlic cloves until they look slightly golden. Add the cherry tomatoes, the tomato sauce, the white wine, the fresh chopped chilly if using and let it bubble up for about 8 to 10 minutes.
Add the lobster meat to the pan, salt to taste and stir well. Add the chopped parsley.
I used some tagliatelle pasta but linguine or spaghetti would go very well too.
Cook the pasta al dente, drain and add it to the pan then stir it into the sauce. Drizzle with olive oil and serve with the lobster shell on top and the claws. Make sure you put some meat claws on the table so that your guests will be able to crack them and remove the meat in them.
Garnish with parsley leaves before serving.