AGLIO OLIO WITH LOBSTER TAILS
Serves 2 | Prep time: 15 minutes | Cook time: 30 minutes | Recipe by @wensdelight
1 box Luke’s Lobster Tails
150g linguine pasta
80g baby spinach
2 streaky bacon
1 chilli padi
1 tbsp butter
some extra virgin olive oil
200ml pasta cooking water
2 tbsp ebiko for topping
1 tsp concentrated chicken stock
1 tsp soy sauce
1 tbsp sake
salt & pepper
Bring a deep saucepan of water with 1 tbsp of salt to a rolling boil. Add spaghettini and cook for 3 minutes. Remove a cup of the pasta water and set aside.
Drain the pasta under cold running water and set aside. It will cook further when added to the sauce.
Remove lobster meat from their shells. Discard the shells. Cut lobster meat into 4-cm chunks. Set aside.
In a heated pan drizzle olive oil in a wide skillet over medium-high heat. Add the lobster tails and stir-fry till soft.
Stir-fry bacon using the same pan until fully cooked. Once it’s fully cooked, add in butter, garlic, chili padi and tomatoes and stir-fry for 2-3 minutes.
Place in cooked pasta back in the pan and simmer for 5 minutes. Add a dash of lemon juice, concentrated chicken stock and reserved pasta water and sake. Stir-fry with the baby spinach for an additional 2 minutes.
Once it is ready, serve on a plate and garnish with ebiko.