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    Ed Baines' Lobster Linguine

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    Ed Baines' Lobster Linguine

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 2


    • 6 tbsp olive oil
    • 2 small shallots or 1 small onion, finely chopped
    • 1 clove garlic, finely chopped
    • 25ml brandy
    • 75ml white wine
    • ½ tsp fennel seeds, ground
    • 200ml fish stock
    • 200g passata
    • 1 lemon, juiced and zest grated
    • 1 small pack flat leaf parsley, chopped
    • 2 x 400g packs fresh, cooked lobster
    • 175g dried linguine
    • Salt
    • Freshly ground black pepper


    1. Heat 3 tbsp olive oil in a frying pan over a medium heat. Add the shallots and garlic and cook gently for about 5 minutes, until soft. Add the brandy, wine and fennel, increase the heat and boil until the liquid is reduced by half. Add the stock, bring to the boil and reduce again by half. Add the passata, lemon zest and juice and parsley, bring to the boil then reduce the heat and simmer gently, stirring occasionally, for 20-25 minutes.
    2. Meanwhile, remove the lobster meat from the shells and cut into small pieces. (Make sure you remove the filament from the claw meat, if it's still there). If you'd like to serve the linguine in the lobster shells, put them on an oven tray and warm them under a medium-hot grill. Cook the linguine in boiling, salted water until just al dente. Drain, and toss lightly in 1 tbsp olive oil in a warm bowl.
    3. Pour the hot sauce over the pasta, add the lobster, 2 tbsp olive oil and seasoning and toss together. If using the shells, put them on warmed plates, and serve the linguine in and over them.

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