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Lobster Linguine with Prawns recipe

2 min read

When you fancy something a little special but don’t want to spend hours in the kitchen, Rosana’s lobster linguine recipe is the perfect dish. Lobster not only adds a touch of luxury, it also brings a delicious sweetness to the final dish.

Linguine is a flattened long pasta which holds thick or creamy sauces very well, and is often served with seafood or pesto. Lobster, on the other hand, not only adds a touch of luxury to the dish (please get your seafood from a sustainable source), but it also gives it a greater depth of flavour that other crustaceans don’t have. Lobsters have such a distinct taste; they are sweet, light and very delicate in texture. I used the tail, which contains a good amount of meat and is effortless to prepare. Throw in a touch of roasted chilli, just to spice things up, and you have the making of an incredible dish.

Lobster Linguine with Prawns
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Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • 4 lobster tails, fresh on shell
  • 150g of linguine
  • 200g of king prawns
  • 2 tbsp of olive oil
  • basil leaves, chopped
  • extra virgin olive oil, to drizzle
  • 1 white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 5 tomatoes, skinless and diced
  • 150ml of passata
  • 150ml of lobster bisque
  • 100ml of white wine
  • 1 bouquet garni
  • 1 red chilli, de-seeded and finely chopped
  • salt
  • pepper
  1. Start by making the rustic tomato sauce. Sauté the onion and garlic until light brown. Add the fresh chopped tomatoes and let them cook for 5 minutes
  2. Add the passata, the lobster bisque, the wine and the bouquet garni and cook for a further 10 minutes
  3. In a separate frying pan, dry-roast the chilli for a couple of minutes and then add to the sauce. Season well, remove the bouquet garni and set aside. You will be left with around 500ml of sauce. Don't worry if you don't use it all, as it freezes very well
  4. Next, prepare the lobster. Starting at the top of the tail, cut lengthways with a pair of kitchen shears, trying not to cut the flesh. Using your hands, gently but firmly pull the meat from the shell in one piece
  5. Steam the lobster tails for 8 to 10 minutes. Once steamed, cut two of the tails into big chunks. Keep the other two whole for later
  6. Add olive oil to a pan and quickly cook the prawns until pink, then add the tomato sauce and the lobster chunks and stir well
  7. Cook the linguine as indicated in the pack, drain and add to the pan with the sauce. Toss well to cover all the strands of pasta with the sauce, then plate
  8. Top each dish with a cooked lobster tail and garnish with basil and a drizzle of extra virgin olive oil


Recipe at: Great British Chefs

Eat with locals on BonAppetour

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