Recipe Category: Main Courses
Lobster and Snapper Linguine
Succulent pieces of lobster and snapper twirled into linguine pasta with a touch of chilli, garlic, lemon and mint.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 2 small lobster tails or Moreton bay bugs
- 250g snapper or firm white fish, skinned
- 1 large ripe tomato
- 250g linguine
- 50g butter
- extra virgin olive oil
- 2 cloves garlic, crushed
- 1/4-1/2 teaspoon chilli, to taste
- 1 spring onion, chopped
- grated rind and juice 1/2 lemon, to taste
- sea salt and freshly ground black pepper, to taste
- 1/4 cup finely shredded fresh mint or basil
Prepare seafood*. Cut the cheeks off the tomato, remove seeds and finely slice, and chop the deseeded centre core of the tomato. Cook linguine in a pot of salted boiling water until al dente. Drain, reserving 1 cup of pasta water. Working quickly, melt butter and 1 tablespoon oil in the pot, sauté garlic and season and panfry lobster tails for 5 minutes until cooked through. Remove and keep covered. Add chilli, spring onion and snapper to the pot and cook, stirring until fish is just cooked. Add drained linguine, pasta water and tomatoes and toss until heated through. Season with grated lemon rind, lemon juice, salt and pepper. Finish with extra virgin olive oil and mint. Serve in bowls, topped with lobster tails, drizzle with oil and garnish with mint leaves.
*TO PREPARE SEAFOOD
Turn each lobster tail on its back and, using poultry shears or sharp scissors, cut along each side of the segmented abdomen and remove the shell covering it. Cut each lobster tail in half lengthwise and devein if necessary.
Cut snapper into 1.5cm dice.