Creamy lobster pasta

Admittedly the blog is about cooking a bit frugally and lobster is hardly at the forefront of the “cheap eats” movement but bear with me. I picked mine up at my local fishmonger on Gloucester Road, cooked and whole for £10. That is enough for two people for a fancy home cooked pasta meal. Iceland has also upped its game as well as most major supermarkets and you can pick up frozen, cooked sea insects and get change from a tenner. Bargain

If you can’t find lobster or you a balking at the thought of prepping a lobster, prawns will be fine. Not as fancy pants but almost as good. The whole dish also takes about 15 minutes to do start finish and the other ingredients are pretty cheap and can be all picked up at the supermarket.

Winner winner lobster dinner

You will need

  • Knob of butter
  • Teaspoon of olive oil
  • One small onion – very finely chopped
  • Three cloves garlic – very finely chopped
  • One lobster – chopped (how to at the bottom of the page) or pack of king prawns
  • 200ml chicken stock (if you were really clever like me you made lobster stock from the shell, i recommend you do this)
  • 100ml white wine or splash of white wine vinegar
  • 50ml double cream
  • Enough tagliatelle pasta for two
  • Handful of fresh chopped parsley
  • Salt and pepper

Method

Boil enough water to cover the pasta and put the pasta on to cook. Keep an eye on it.

In another pan on med heat melt the butter, add the oil and then add the onion and garlic. Stir till soft and then add the wine/vinegar and the stock. Reduce the liquid down until it gets thick and add your shellfish. If your shellfish is raw, add it when you add the stock to the pan, before reducing.

Drain the pasta and set aside. Add the cream to your reduction and 2/3rds of the chopped parsley. Put the pasta back into the saucepan and pour the seafood pasta sauce on top. Mix thoroughly and serve immediately with some good wine and garlic bread.

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