Lobster, chilli and tomato linguine Recipe

Lobster, chilli and tomato linguine Recipe

  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped
  • 200g/7oz baby plum tomatoes, halved
  • 1 tbsp chopped fresh flatleaf parsley
  • 100ml/3½fl oz white wine
  • 1 cooked lobster tail, chopped
  • 1 tbsp chopped fresh chives
  • salt and freshly ground black pepper
  • 250g/9oz linguine, cooked according to packet instructions and drained
  • lime wedges, to garnish
  1. Heat the olive oil in a large pan, add the garlic and chilli and fry over a low heat for 1-2 minutes.
  2. Add the tomatoes, parsley and wine and simmer for 3-4 minutes. Add the lobster and cook for two minutes. Stir in the chives and season well with salt and freshly ground black pepper.
  3. Add the cooked linguine to the pan and stir to coat.
  4. To serve, place the linguine into two serving dishes and garnish with lime wedges.
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