Ingredients
The following ingredients have 4 Servings
- 900g live lobster (see notes)
- Ripped-up herbs or chopped vegetables (such as parsley, onion, fennel and carrot)
- 20 cherry tomatoes
- 4 handfuls of ripped-up basil, coriander and fennel fronds
- 2 red chillies, seeds removed, finely chopped
- Extra virgin olive oil, to taste
- Lemon and lime juice, to taste
- Sea salt and freshly ground black pepper
- 500g dried spaghetti
Instruction
- Place lobster in a snug-sized pan of boiling, salted water with some ripped-up herbs or chopped vegies. As soon as the water starts to simmer again, turn off heat and let it cool for 1/2 hour. Squeeze pips from the tomatoes and set aside.
- Crack open tail and claws of the lobster and remove meat. Save any juices and remove any splinters or shell. Chop meat into small, bite-sized pieces and put in a big bowl with any juices. Add herbs, fennel, chillies and tomatoes. Loosen to taste with the oil and some lemon and lime juice. Season with salt and freshly ground pepper.
- Meanwhile, cook pasta in plenty of boiling, salted water until al dente. Drain and toss with lobster. Put the bowl in the middle of the table and let everyone tuck in.
