We just love to indulge in prime lobster, the ultimate seafood experience with lush linguine. This dish combines tender, succulent lobster with perfectly cooked linguine, all tossed in a rich, tarragon sauce made of mascarpone, and a hint of fresh lemon.
Ingredients
- 100g linguine
- 1 whole raw lobster
- 1 lemon, zest & juiced
- 3 tbsp mascarpone
- a handful of tarragon leaves
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Instructions
- Boil a pan of water and gently simmer the lobster for 8-10 moniutes and remove to cool.
- Remove the lobster meat by cutting down each side of the underneath and pulling
the shell back. We use a heavy duty scissor. You can 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.
- Add all the small pieces 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 some thinly sliced tarragon on top to finish.