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Recipe of the week: Lobster and prawn with arabiatta linguine

Lobster from Scotland in particular has a wonderfully sweet and fresh flavour. Try this luxurious and surprisingly quick dish – one of the very best ways to eat lobster. Linguine is perfect for this dish as its flat shape means it retains the sauce and flavours well, making it even tastier – enjoy with a glass of Macon Uchizy French Burgundy. Prep time 20 minutes; cooking time 30 minutes. Serves 4. Lobster and prawn with arabiatta linguine Ingredients 2 whole Scottish lobsters (500g-600g each) 12 peeled/divined raw tiger prawns 400g dried linguine 500g chopped tinned plum tomatoes 50g roughly chopped red onion 10g deseeded roughly chopped red chills 2 cloves garlic 20ml olive oil 50ml port 100ml red wine 10g sugar 5g Malden salt 10g coriander 10g basil 1 bay leaf 1 lemon 100g cherry tomatoes 50g rocket 100g butter 50g finely chopped shallots 10g chopped parsley 10g picked chervil Directions 1. For the arabiatta sauce sweat the onion, garlic, chilies and bay leaves in the olive oil for 5 minutes. 2. Add the red wine, port, tomatoes, salt and sugar. Cook for 20 minutes or until a thick puree is achieved. 3. Add the basil and coriander, blitz and pass through a fine sieve. Taste and add more seasoning to taste. Leave warm. 4. Bring a large pot of salted water to the boil. Add the lobster and cook for 3 minutes. Remove from the pan and leave to cool. 5. Split the lobster in half-length way, remove the tail meat and cut in to three pieces. Keep the lobster shells and clean. Crack the claws and knuckles, remove the meat. 6. Cook the linguine in seasoned water for 8-10 minutes. 7. Melt the butter in a medium pan, add the shallots and cook for two minutes. Add the prawns, cook for 2 minutes. Add the parsley, season and add the lemon juice. Place back into the lobster shell and place under a pre-heated grill. 8. Add the linguine to the arabiatta sauce, heat through. Add the cherry tomatoes and rocket. 9. Place the lobster on a board or plate, add the linguine and finish with chervil. Thank you to Scott Davies, Head Chef at the The Adamson Bar and Brasserie in St. Andrews, Scotland, for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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