Ingredients
100g linguine
1 whole lobster , cooked
1 lemon, zested and juiced
3 tbsp mascarpone
a handful of tarragon leaves chopped
Method
Remove the lobster meat by cutting down each side of the underneath and pulling
the shell back. Use a cracker and tool set.
Cook the pasta. Put the mascarpone into a bowl with the lemon zest, 1/2 the lemon juice and 3 tbsp of cooking water and the scruffy bits of lobster
and season well. Add the pasta and toss everything together. Divide between two bowls. Dress the lobster slices with some lemon juice and lay them
on top of the pasta, scatter on some tarragon