LOBSTER LINGUNE WITH ROASTED TOMATO AND MARSCAPONE SAUCE

 

SO SIMPLE AND SO MOORISH

INGREDIENTS

1 pre ordered/cooked lobster

2 shallots fine diced

1/2 tsp sugar

1 clove garlic fine diced

1 small medium red chilli diced

1 tin Italian plum tomatoes chopped

OR 8 fresh tomatoes, 3 garlic cloves & 2 shallots

1/2 tub marscapone cream cheese

Seasoning

8 basil leaves torn

2 portions linguine pasta

Dash ooil and a knob of butter

For the lobster knob butter and ooil to re heat

To roast the tomatoes, cut in half and toss in ooil, place in a roasting tin and throw in some whole garlic cloves in their skin, a couple of shallots just cut in half and season with salt and fresh black pepper.  Roast at 180 degrees for half an hour, then push the tomatoes through a sieve, take the garlic and squeeze it out of the skin into the tomato pulp and add one of the roasted onion, blend to a smooth consistency.

Take the lobster, cut in half and pull out the meat from each tail, keeping whole and put to one side, take the lobster claw and remove the claw meat whole, place in a frying pan with some ooil and butter to re-heat for two minutes when you are ready to serve the pasta.

To make the sauce, gently fry the shallots and garlic in a dash of ooil and butter for appox ten minutes, add the tomatoes and the sugar, simmer for another five minutes, using a hand blender puree the tomatoes until smooth in the saucepan, add the marscapone and red chilli then bring back to almost a simmer, taste and add salt and pepper as needed.

Put a deep pan of water, with a pinch of salt on to boil for the pasta, when just cooked, drain and return to the pan with a ladle of the sauce and coat the pasta, serve with more sauce and the butter warmed lobster, finish off with a little fresh parsley.