Lobster linguine

Method

1. Put the lobsters in the freezer for a couple of hours before you cook them - this will send them to sleep.

2. Bring a large pan of boiling water to the boil and then drop in the lobsters. Cook for 6-8 minutes until the lobsters have turned bright red in colour. Remove and set aside to drain and cool a little.

3. To remove the meat from the lobster, first twist off each claw and leg joint. Using lobster crackers or the back of a heavy knife, crack the claw and then twist out the lobster meat. Peel off the shell to access all the meat inside. Next twist the tail from the body by bending it back. Squeeze the sides of the tail together until they crack, and then you should be able to pull out all the tail meat in one go. Remove the dark vein running down the back of the tail. Cut the meat into bite-size pieces and set aside.

4. Bring a large pan of salted water to the boil and cook the pasta for 7-8 minutes, or according to packet instructions, until al dente.

5. Meanwhile, heat the olive oil in another large pan and add the chillies, garlic and spring onions. Season well and cook gently, stirring, for 1-2 minutes, without colouring. Add the lobster meat, followed by the wine.

6. Add a little more seasoning and allow the wine to bubble and reduce down for 2-3 minutes. Don't cook for longer than this or the lobster will go rubbery.

7. Add the tomatoes, cook for 1 minute, then remove from the heat.

8. Drain the pasta, toss the sauce through it and stir in the herbs. Season to taste, drizzle with olive oil and serve.

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Ingredients

2 live lobsters, (600-800g each)
300g dried Linguine
50ml Olive oil, plus extra for drizzling
2 fresh red chillies, finely chopped
2 garlic cloves, crushed
4 Spring onions, finely chopped
3 tbsp White wine
4 large plum tomatoes
2 tbsp chopped flat-leaf parsley
2 tbsp chopped Basil, (chopped at last minute)

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