Lobster, Samphire and Pecorino Pasta

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Lobster, Samphire and Pecorino Pasta

Lobster, Samphire and Pecorino Pasta

Ingredients
Method

Ingredients

Method

1 cooked lobster, meat picked
100ml stock made from the lobster shells
350g dried spaghetti
100g samphire, washed
50g butter
2 tbsp olive oil
Pinch of chilli flakes
2 crushed garlic cloves
1 tbsp chopped parsley
50g grated pecorino

Cook the spaghetti in boiling salted water until al dente. Meanwhile, add the butter, olive oil, garlic and chilli to a saucepan and sizzle for 2 mins. Add the chopped lobster meat to the pan with the stock, then when everything is hot, add the cooked spaghetti and the samphire, parsley and pecorino, and toss to combine. Season well, then serve with extra cheese for grating.

45 mins

4 serving

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