- 400g/14oz dried linguine pasta
- 3 tbsp olive oil
- 1 red onion, peeled and finely chopped
- 1 x 415g/14½oz can of lobster bisque
- 1 tbsp brandy or Pernod
- 2 ripe tomatoes, seeds removed and finely chopped
- 100ml/3½fl oz double cream
- sea salt and freshly ground black pepper
- 2 cloves garlic, chopped
- 1 long red chilli, seeds removed and finely chopped
- 2 x 170g/6oz can white crab meat, drained and flaked
- 2 tbsp chopped flatleaf parsley
- Cook the pasta in boiling salted water according to packet instructions, or until just cooked through (al dente).
- While the pasta is cooking, heat one tablespoon of the olive oil in a saucepan.
- Add the onion and cook for about five minutes, until softened, but not browned.
- Pour in the bisque and brandy or Pernod and bring to the boil. Reduce the heat to simmer for 5-6 minutes, or until the liquid has reduced by a third.
- Add the tomatoes, cream and season with salt and pepper. Cook for 3-4 minutes, until the tomatoes have softened.
- Meanwhile, heat the remaining two tablespoons of olive oil in a frying pan. Add the garlic and chilli and fry for 1-2 minutes, until softened.
- Add the crab meat and toss in the pan until it is heated through. Season with salt and freshly ground black pepper and add the parsley.
- Drain the pasta and add to the lobster sauce.
- To serve, divide the pasta and sauce between four plates or bowls and scatter the chilli crab mixture over the top of each one.