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


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


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.

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