Lobster is a pretty scary thing for most people, least of all because its usually served in restaurants and goes for the same price as a kidney. I am here to dispel that myth.
While lobster isn't exactly cheap, you can still afford to buy it once in a while and really treat yourself or that special someone. I bought lobster tails from Prime Cuts at the village market for about 2,000/- a kilo of lobster tails. I bought tails because they are much easier to deal with than whole lobster.
Then begs the question, what does one do with lobster? A personal favorite of mine is to have it simply grilled and dipped into garlic butter; but I do also love it in a pasta dish.
The other great thing about lobster is that it is easy to cook. It doesn't take long to cook though you'd need to watch it so that you don't over cook it.
This lobster linguine is one of several dishes I made using lobster. It is sinfully decadent and is a perfect light lunch washed down with a glass of crisp white wine.
8 lobster tails ( these are little ones so about 1kg worth)
10 cloves of garlic, grated
50 grams melted butter
1/2 cup of cream
1 cup of whole milk
1 packet of linguine
2 limes, quartered
Salt and pepper to taste
In a pan, add some water and bring it to the boil. Add your linguine and cook according to the instructions and drain.
Take half the lobster tails and coarsely chop them into chunks and set them aside. In a separate pan, put your olive oil, about 3/4 of the garlic and butter to cook on a low heat. Once the butter has melted and the garlic has turned translucent, add the chopped chunks of lobster and cook until the flesh turns white. Add your cream and milk and mix through then add freshly ground black pepper keeping it still on a low heat.
Take the whole lobster with butter and sprinkle a little garlic over them. Place them under the grill for about 5 minutes at 180 degrees.
To the lobster sauce, add the linguine and mix through well. If the sauce seems too thick, you can lighten it with some milk. Let the pasta warm through in the sauce and then serve in a pasta bowl. Garnish with the grilled lobster and sprinkling of the fennel leaves. Serve with a wedge of lime on the side.