Lobster Linguine Recipe with Prawns - Great British Chefs

Step 1

Start by making the rustic tomato sauce. Sauté the onion and garlic until light brown. Add the fresh chopped tomatoes and let them cook for 5 minutes

Step 2

Add the passata, the lobster bisque, the wine and the bouquet garni and cook for a further 10 minutes

Step 3

In a separate frying pan, dry-roast the chilli for a couple of minutes and then add to the sauce. Season well, remove the bouquet garni and set aside. You will be left with around 500ml of sauce. Don't worry if you don't use it all, as it freezes very well

Step 4

Next, prepare the lobster. Starting at the top of the tail, cut lengthways with a pair of kitchen shears, trying not to cut the flesh. Using your hands, gently but firmly pull the meat from the shell in one piece

Step 5

Steam the lobster tails for 8 to 10 minutes. Once steamed, cut two of the tails into big chunks. Keep the other two whole for later

Step 6

Add olive oil to a pan and quickly cook the prawns until pink, then add the tomato sauce and the lobster chunks and stir well

Step 7

Cook the linguine as indicated in the pack, drain and add to the pan with the sauce. Toss well to cover all the strands of pasta with the sauce, then plate

Step 8

Top each dish with a cooked lobster tail and garnish with basil and a drizzle of extra virgin olive oil