Spaghetti with Lobster, basil and pine nuts

Spaghetti with Lobster, basil and pine nuts

Serves 2


Clove of garlic, pasted
Few tbsp good quality olive oil
1 tbsp pine nuts
Freshly cooked lobster, with the meat removed from the tail, head and clam
100g/4oz dried spaghetti
2 tbsp fresh pesto
Sea salt
Handful of fresh basil leaves, purple or green, torn
Juice of 1 lemon


Over a very gentle heat warm the garlic in the olive oil, stirring all the while to make sure the olive oil is well flavoured with the garlic.  The oil must become intensely flavoured.  Add the pine nuts and the lobster meat on a gentle heat, as too fierce a heat will toughen the ready-cooked lobster meat.


In a separate pan cook the spaghetti in boiling salted water and drain, then add to the lobster and olive oil and stir in the pesto.  Finally add the basil leaves, stir well and finish with a sprinkle of sea salt and a squeeze of lemon juice.  To serve, place the lobster shell on a plate and fill it with the spaghetti, allowing it to spill over the bottom of the tail.