Best Lobster Tagliatelle With Chili Tomato And Parsley Recipes

LOBSTER TAGLIATELLE WITH CHILI, TOMATO AND PARSLEY

Steps:

• Remove the lobster flesh from its shells. Chop into 3/4in chunks and set aside.
• Place a large sauté pan over a medium heat. Add the olive oil, garlic and chili then cook for 2 minutes to infuse the oil with the flavours. Tip in the tomatoes and cook until starting to soften.
• Add the white wine and cook until reduced by about half. Then add the stock and continue to cook until the liquid has reduced by half.
• Place the pasta into the pan of boiling water and cook according to pack instructions.
• Remove and discard the garlic cloves and chili from the sauce. Toss the lobster flesh into the sauce with the creme fraiche. Cook for 2 minutes until the lobster is hot. Add the drained pasta and parsley, toss to combine and season.

TAGLIATELLE WITH CRAB, CHERRY TOMATOES, GARLIC AND CHILI

Steps:

• Pour the olive oil into a deep, heavy-based frying pan - it should be 1/4in deep in the pan. Heat the olive oil.
• Add the garlic and whole chili. Allow the garlic and chili to infuse for 3 minutes or so, then remove and discard the chili.
• Stir in the tomatoes and simmer for 10 minutes, until they start to soften and oil takes on a golden orange hue.
• Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3 minutes until al dente; drain and return to the saucepan.
• Mix the crab with the tomato mixture over a medium heat and cook briefly, stirring gently, until just warmed through. Season with salt and freshly ground pepper.
• Add the sauce to the tagliatelle and stir off the heat for 1-2 minutes. Season with salt and freshly ground pepper, add a squeeze of lemon juice and a little of the parsley and serve at once, topping each portion with a further sprinkling of parsley.