Spaghetti with lobster in a creamy tomato sauce

Spaghetti with lobster in a creamy tomato sauce

Truth be told, I did not want to use any recipes from a certain foul mouthed chef, however, my son told me that his restaurants have more Michelin Stars than Heston Blumenthal's restaurants have.

 

 So here is Gordon Ramsay's recipe of spaghetti with lobster in a creamy tomato sauce.  Oh dear, it is definitely a recipe to use again. This feeds 4.

 

 

 Ingredients:

 

1 freshly cooked lobster (I used 4 small tails) about 1 kg

600g cherry tomatoes, quartered

1 onion finely diced

1 chilli, deseeded and chopped (optional)

1 clove garlic

50 g butter

salt, pepper

1 glass dry white wine

500 g spaghetti

1 tbsp olive oil

100 ml double cream

handful of basil leaves, chopped

freshly shaved Parmesan to serve

olive oil to serve

Method:

 

1. To extract the lobster meat, cut through the body shell and take out the meat in one piece, pulling out the dirt sac from the third disc.  Cut up the meat into bite-sized pieces and set aside.
2. 
   Put the cherry tomatoes, onions, chilli, garlic and butter in a heavy based pan and cook over a medium heat until soft but not coloured.  Season with pepper, add the wine and cook until it has evaporated.
3. 
   Add the spaghetti to a large pot of boiling salted water with the olive oil and cook until al dente (tender but firm to the bite).
4. Meantime, add the lobster to the sauce and stir in the cream and chopped basil.  Warm through gently for a couple of minutes.
5. Drain the pasta and toss with the lobster sauce.  Divide between warm plates, scatter the Parmesan over and drizzle with a little olive oil.  Serve immediately.
6. Enjoy!