Lobster, Samphire and Pecorino Pasta
Lobster, Samphire and Pecorino Pasta



  • 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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