Lobster with Bloody Mary Linguine

img_3219If you can get hold of lobster you have to make this dish. It is simple and it taste so delicious! I bought frozen pre-cooked Canadian lobster. The lobster is really nice but make sure you let it defrost slowly.

For two people you will need
For the topping:
2 lobsters (dependent on size, of course)
100 g butter
1 red chilli
Bunch of parsley

For the pasta:
150 g linguine
1 tin of chopped tomatoes
1 large red onion
4 cloves of garlic
1 tablespoon sugar
1 teaspoon Worcester sauce
1 teaspoon Tabasco
Salt and pepper to taste

Cut the lobster lengthwise, remove the grossness and then take a rolling pin to batter the shells on the claws.

Stuff the lobster with the topping.

Put the lobsters in the fridge and keep them chilled until it is almost time to serve – they only need 15 minutes at 200°C in the oven as they are already cooked.

For the pasta:
Bring the pot to a boil.
Finely dice the onion and crush the garlic and sauté them together.
When softened, season with the sugar, Worcester sauce and Tabasco. If you like it more spicy you can add more Tabasco and Worcester sauce. You want to cook this down until you have a chutney-like sauce.
Add the tin of tomatoes and a tiny bit of water to rinse the can, and simmer down for about 5-10 minutes.
Put the linguine on and cook accordingly to the instructions on the package.
Drain the linguine and mix it into the sauce.
And serve!

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