Annie Bell's Vodka and Tomato Sauce with Fresh Lobster

Name: Annie Bell's Vodka and Tomato Sauce with Fresh Lobster
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 500g medium tomatoes on the vine; 120g tail meat from one cooked lobster; sea salt and black pepper; ½ tsp caster sugar; 2tbsp small capers, rinsed; 1 small shallot, peeled and finely chopped; 6tbsp olive oil; squeeze lemon juice; 2 shakes Tabasco; 1tbsp vodka; handful basil leaves, torn; 300g linquine

Over a year ago 2,213 views

Prep: 15 mins

Cook: 5 mins

Serves: 4

Italian Main Course

Ingredients

500g medium tomatoes on the vine
120g tail meat from one cooked lobster
sea salt and black pepper
½ tsp caster sugar
2tbsp small capers, rinsed
1 small shallot, peeled and finely chopped
6tbsp olive oil
squeeze lemon juice
2 shakes Tabasco
1tbsp vodka
handful basil leaves, torn
300g linquine

Accompaniment

Description

Forget the credit crunch: a high society dish to dazzle on special occasions.

Method

1
1. Skin the tomatoes and slice them into thin wedges. Toss in a bowl with a teaspoon of salt and the sugar and set aside for at least 30 minutes.
2. Slice the lobster meat about 1 cm thick and add to the tomatoes. Fold in the remaining ingredients. Briefly warm the lobster mixture in a pan to just take off the chill (the sauce is very fresh and light, almost like a tomato salad).
3. Pour the sauce over hot cooked and drained linguine or other long pasta (about 300g dried weight) and gently toss, then taste for seasoning. Serve straight away with more olive oil poured over.

Chef's Tips

NOTE Alternatively, if presenting for a special occasion, you might like to leave the lobster tail whole, as in the picture. Instead of lobster, you can use 200g large shelled prawns.