I made a stock out of the lobster shells from yesterday, so was thinking of something to do with the stock. Also had a tin of John West prepared, dressed lobster in the cupboard which I bought a while back, as I had never tried it. So, this is what came out.
Linguine w Lobster Sauce
Lobster stock, reduced down to a few tablespoonsful
1 tomato, deseeded and diced
1 tin John West dressed lobster
60g linguine
100g sugar snap peas
small handful of parsley
1 teaspoon butter
Cook the linguine in boiling slated water for 10 minutes or according to package instructions. Halve the sugar snaps lengthwise and add to the pasta for the last 2-3 minutes of cooking time.
While to pasta is cooking, make the sauce by adding to the reduced lobster stock the chopped tomatoes. Cook over low heat while the pasta finishes, just to soften up the tomato. Lastly, add the tin of dressed lobster and the butter and stir through. Toss with the cooked linguine and sugar snaps and scatter with chopped parsley.
Calories (kcal) 379.8
Protein (g) 22.4
Carbohydrate (g) 47.1
Fat (g) 11.6
Fibre (g) 3.0
To make the lobster stock, place the shells from a lobster in a stock pot along with half a lemon, a rib of celery, a chopped carrot, a bit of onion, a few pepper corns and some parsley. Cover with water and simmer over low heat for an hour or more. Strain out the shells and vegetables and there is your stock. I had about 1/2 pint, which I reduced down to a syrup for the sauce above.
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