Cherry Tomato & Lobster Pasta
Easy lobster pasta - yes, you read that correctly. Lobster halves are super accessible thanks to Ferguson Australia and available online here or from Foodland & Drakes in SA.
Ingredients
- ⅓ cup extra virgin olive oil
- 600g raw lobster (3 x 200g Ferguson frozen lobster raw halves)
- 2 shallots, finely chopped
- 3 garlic cloves, finely sliced, chopped or grated
- 1 tsp chilli flakes (optional)
- 150ml dry white wine
- 400g ripe cherry tomatoes
- 400g pasta, such as mafalde or fettuccine
- 1 tbsp fresh marjoram or oregano leaves
Method
- Separate lobster heads from tails. Remove meat and roast lobster heads at 200°C on a lined baking tray until bright red (around 20 mins), then set aside to garnish.
- Bring a large pot of salty water to the boil for pasta.
- Slice lobster meat into 2cm pieces.
- Heat olive oil in a large pan over medium-high heat.
- Sauté shallots, garlic and chilli flakes until tender, but not coloured.
- Deglaze pan with white wine and reduce until ½ of liquid remains.
- Add tomatoes and reduce the heat to medium low.
- Simmer until the tomatoes begin to break down (around 5 mins).
- Add lobster meat and continue to simmer until cooked (around 2 mins).
- Meanwhile, cook pasta until al dente and strain, reserving 1 cup of pasta water.
- Toss the pasta through the lobster sauce with herbs.
- Loosen the sauce with some pasta water.
- Taste and season.
- Serve alongside roasted lobster heads with a drizzle of extra virgin olive oil.