Lobster Chilli Tomato Linguine

Lobster, Chilli and Tomato Linguine 

Serves: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

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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


Heat the olive oil in a large pan, add the garlic and chilli and fry over a low heat for 1-2 minutes.  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.  Add the cooked linguine to the pan and stir to coat.  To serve, divide the linguine into two serving dishes and garnish with lime wedges.

Lobster Thermador

Lobster Thermidor  

Serves: 4

Prep Time: 15 minutes  (including time to cook lobster) 

Cook Time: 10 minutes

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1x750g/1½lb lobster, cooked

20g/¾oz fresh parmesan, grated

For the sauce :

30g/1oz butter

1 shallot, finely chopped

1x284ml/10fl oz tub fresh fish stock

55ml/2fl oz white wine

100ml/3½ fl oz double cream

½ tsp English mustard

2 tbsp chopped parsley

½ lemon, juice only

salt &freshly ground black pepper


Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.

Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.