Perfect Christmas Eve Supper – Lobster Spaghetti

by WorldAccordingtoSamHughes

This is such a quick and easy supper to make that not only tastes delicious but looks great on the plate and is impressive to serve up to guests the night before Christmas … I love a fish dish on Christmas Eve before the meat heavy diet for the ensuing Festive season

 

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Half a Lobster per person makes this a real luxury dish, but less will do (you can pad this out with raw tiger prawns if you want to bulk up the fish levels).  Remove lobster flesh from shells and chop roughly

The frozen cooked Canadian lobsters from Lidl are great value at £5-£6 each, I also like the raw Maine Lobster tails found on Waitrose fresh fish counters

Large onion, finely diced

Knob of Butter

Large Glass of White Wine

Juice of 1 Lemon

Black Pepper

Dried Spaghetti or Linguine works best with this dish

6 Medium sized tomatoes diced (you can also use cherry tomatoes)

Handful of flat leaf parsley

 

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Place a large pan of salted water on to boil

Melt butter in a pan, soften diced onion in butter and then add tomatoes.  When all are softened add a glass of wine, gently simmer until the wine has reduced down and you have a fresh tomato sauce (approx 10 minutes)

Place spaghetti or linguine in boiling water and cook as per instructions, dried pasta is better as the fresh pasta cooks too quickly and you still want a little ‘bite’ to your spaghetti

When pasta is almost ready turn up the heat and throw in lobster (if adding add raw prawns, stir in to tomatoe sauce and when almost fully pink add lobster), add lemon juice and black pepper to taste followed by the chopped flat leaf parsley.

If you are using cooked lobster you only need to heat through for a couple of minutes, over cooking will make the lobster tough and rubbery – you want lobster to be soft not squeaky!! If the lobster tails are fresh they turn from a translucent white to a more opaque white – that is when you know they are ready

Drain pasta and toss in sauce, serve immediately.

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