Lobster and White Wine Spaghetti
- Meat from 1 x 750g cooked lobster
- 3 tbsp olive oil
- 2 chopped garlic cloves
- 250g halved cherry tomatoes
- Splash of white wine
- Handful of basil leaves
- 25g spaghetti, cooked in boiling salted water until al dente
- Lemon wedges to serve
- Heat the oil in a large pan, and toss in the garlic until it just begins to turn golden. Add the chopped lobster meat to the pan and season liberally with salt and pepper.
- Tip in the tomatoes and wine with half the torn basil leaves, cook for 2 mins, then stir in the pasta. Using tongs, stir the pasta into the sauce to cook thoroughly, then stir in the remaining basil leaves and serve with lemon wedges - perfect!
15 mins
2 serving