Lobster pasta recipe

Method

1. Take the defrosted lobster and prepare according to pack instructions: remove the claws by twisting claw and knuckles apart, taking care as the shells may be sharp. Insert a knife into the back of the head and cut down to the tail to halve. Remove and dispose of the pale sac, the gills in the head area and the dark intestinal thread that runs the length of the tail. Extract the meat with a fork or skewer. Break the claws and legs in their natural sections and crack the shell by tapping with a nut cracker or knife. Extract the meat with a fork or skewer. Put all the meat in a bowl and season well. Dispose of all the unwanted shell.
2. Bring a pan of lightly salted water to the boil and cook the linguine for 10 minutes until tender. Drain.
3. Heat the butter in a frying pan and add the garlic. Cook for 1 minute, then add the lemon zest and juice, chilli flakes, parsley and lobster meat. Toss over the heat for 1 minute until the lobster is piping hot.
4. Add the drained linguini and parmesan and toss well using tongs to cover the pasta in the buttery lobster sauce and parmesan. Season again with a freshly ground black pepper, then transfer to two serving bowls and top with extra shavings of parmesan and chopped parsley, if you like.

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