Friday, 18 April 2014

Tomato, Mascarpone and Lobster Linguine

Jo's Tomato, Mascarpone and Lobster Linguine

As we are running way low on funds, I have been trying to use up some of our cupboard/freezer odds and ends and would you believe it? We had some lobster tails in the deep freeze and following a recent visit to Piccolo Amore, there came the inspiration.  Well the inspiration was "lobster" plus "italian".  They have a lobster dish on their menu that will set you back almost £30.  We got our tails from Aldi for under a tenner and as far as I can make out, no lobsters were harmed in the making of this as it was uncooked for a start!  It is worth mentioning now, that Monkfish appears to be exactly the same as lobster at a fraction of the price.  Once it is chopped up, there would be no telling.  

The sauce is for once not a heavy one, I opted for delicate flavouring rather than all out garlic city.  Originally my post didn't include a creamy feel, but it worked so well in the end.  It is also worth noting that this can never be a health-conscious dish also fresh herbs are best - we didn't as it was a store cupboard meal.

A handy tip is to get your other half to de-shell the lobster meat.  I for one couldn't have eaten this if I was left to do that job.  So we have our lobster chopped into small chunks, lets go with the sauce ... 

All hail Aldi - it may look like a mean portion but it is more than enough for two!

Tomato and Mascarpone Sauce (each ingredient goes straight in the pot)

1 x Passata
2 x deseeded green chilli's (blend them if you have to)
2 x Garlic Cloves (no more than 2 blend also if needs be)
Handful of basil
Handful of Oregano
Tsp Majoram
2 heaped tbsp Mascarpone (or more if you want more creamy decadence) 
1 tbsp parmesan cheese
Black Pepper
Glug of white wine
Tsp sugar (if required)

Blend together over a low heat for about 10 minutes before switching off the hob.  Add the lobster and leave to cool.  I don't recommend any salt be added to this sauce as the lobster flavour is great on its own. 

Simmering Sauce

Altogether now!

After the sauce has cooled, place back on the lowest heat possible whilst boiling your water for the pasta.  Allow 90g of pasta per person and add salt to the boiling water.  Whilst cooking, prepare a nice green or tomato salad with olives and balsamic.  Slice your fresh, crusty bread or garlic bread.  

By this time the sauce will have been cooking slowly for 15-20 mins and will be cooked perfectly at the same time as the pasta.  

I have to say, I was pleasantly surprised at how well this went.  I had never had lobster before and I was most impressed.  We shall be using monkfish until our financial situation improves!  There is no wastage with this one - I have converted the rest of the sauce into a lovely tomato and lobster soup with a little stock.  Bargain!!!!

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