Categories  

                

Fish


Lobsters
2 cooked lobsters (dependant on size, of course)
5 TBSP butter softened and cubed
2 red chillis
2 cloves garlic (or more)
Bunch of parsley

For the pasta:
1/2 box linguini linguine
1 small can of chopped tomatoes
1 large red onion
4 cloves of garlic (or more)
1 tsp superfine sugar (if you only have regular pulse it in a grinder)
1-2 TBSP Worcester sauce
3 TBSP vodka
1-2 TBSP Tabasco
1/2 tsp celery salt

Early, using a mortar or processor chop the chillis, garlic and parsley to form a paste. in a bowl combine the puree and the butter. Split the lobsters in 1/2 lengthwise and separate the claws. Crack the claws and stuff the body with the butter. Place in fridge until ready for dinner, the longer the better.

For the pasta
For the pasta:
1.Put the pot on to boil in the background.
2.Finely dice the onion and crush the garlic and saut� them together.
3.When softened, season with the sugar, Worcester sauce and Tabasco. Dependent on your own tolerance to spice you can gauge whether my measurements suit. You want to cook this down into a chutney-like state.
4.Glaze your pan with the vodka and cook the booze off.
5.Add the can of tomatoes and a tiny bit of water/wine to rinse the can, and simmer down for about 5-10 minutes.
6.Put the linguine on to cook.
7.Drain the linguine and mix it into the sauce.

To reheat the lobster. Either grill in a pan 1-2 minutes a side, or preheat the oven to 400 and heat for 15 minutes.

Place the lobster on the pasta, sprinkle with parmesan and fresh parsley and serve.

Excellent