Lobster Pasta with Tomato and Cognac

Ingredients

• 2 cooked lobsters (about 500g each), meat picked and roughly chopped (save the shells)
• 400g linguine or tagliatelle
• 3 tbsp olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, finely chopped
• 3 tbsp cognac or brandy
• 1 tin crushed tomatoes (400g)
• 100ml double cream
• Pinch of chilli powder
• Flaky sea salt, black pepper
• Fresh basil and lemon wedges

Method

1. 11. Cook the pasta in generously salted water until al dente. Save 100ml pasta water.
2. 22. Warm the olive oil in a large pan over medium heat. Sauté the shallots 3 minutes, add garlic and cook 1 more.
3. 33. Pour in the cognac — it will flame if the heat is high, which is dramatic but not necessary. Let it cook down 30 seconds.
4. 44. Add the tomatoes, chilli, salt, and pepper. Simmer 10 minutes until thickened.
5. 55. Stir in the cream and most of the lobster meat. Warm 2 minutes — no longer, lobster toughens with too much heat.
6. 66. Add the pasta and pasta water. Toss until the pasta is coated.
7. 77. Top with the reserved lobster meat, basil leaves, and lemon wedges.