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| Angel Hair Pasta with Lobster |
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Ingredients: - 25g butter
- 1 medium onion, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- 150ml white wine
- 150ml fish stock
- 300g angel hair pasta
- 250g dressed lobster meat
- 150ml double cream
- 1 tablespoon fresh snipped chives
- Salt and freshly ground black pepper
To obtain best results and to save time use a mini-chopper to prepare the chopped ingredients For the garnish [optional]: - A few julienne strips of red and yellow peppers. (For best results try using our Curled Julienne peeler from our set of Professional Peelers)
- A few lightly cooked asparagus spears
- A little caviar
Method:
- Heat the butter in a frying pan; add the onion and garlic and fry gently for about 5 minutes to soften.
- Add the wine and stock and bring to the boil and over a medium heat reduce by about half.
- Meanwhile cook the pasta using a pasta insert in a large saucepan of boiling water for about 10-12 minutes for dried pasta or 3-4 minutes for fresh pasta.
- Add the lobster meat to the wine/stock reduction and heat through. Add the cream and simmer gently for 2-3 minutes but do not boil. Stir in the chives and season to taste with salt and black pepper.
- Drain and return the pasta to the pan and toss with the lobster sauce.
- Divide the creamy pasta between two warmed serving dishes. If liked serve garnished with the pepper strips, asparagus spears and a little caviar.
Serves 2
Cooks Note
Cooked and dressed lobster meat is available from most good fishmongers.
Alternatively, king prawns could be used in place of lobster for this recipe. |
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