Ingredients
1 garlic clove, finely chopped
4 tbsp extra virgin olive oil
1 tbsp Pine kernels
½ kg freshly cooked lobster including shell, but with meat removed from the tail,
head and claw
100g dried spaghetti
2 tbsp fresh pesto
small handful fresh basil leaves, roughly torn
salt and fresh ground black pepper
juice ½ of lemon
Method
1. Warm the garlic and olive oil together in a small saucepan over a gentle
heat, stirring constantly to make sure the olive oil is well flavoured with the
garlic.
2. Add the pine nuts and the lobster meat.
3. Bring a large pan of salted water to the boil and cook the spaghetti
according to the manufacturer's instructions.
4. 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, some
black pepper 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.
