Lobster and Prawn Tomato Linguine

Last weekend I was advised on Friday night that the two youngsters at home were going to Newcastle for the weekend and that hubby and I would have two nights dining, alone.  I was so excited which you would totally understand if you are usually cooking for between 2 - 6 adults.

So I pushed the 1 kilo of beef rump that had just been purchased to the back of the fridge and happily withdrew 2 cryovaced barramundi fillets for Friday night's dinner instead.  3 of the 4 young adults that periodically stay with us do not like fish, although they love oysters, prawns, lobster, squid and scallops so eating fish at home is quite a treat for hubby and myself.

Served with home made hollandaise sauce (so I could save some for eggs benedict the next morning), a fresh crispy salad and home made chips it was divine, and peaceful.

I heard afterwards that the youngsters had a great time in Newcastle as well, catching up with their friends, playing basketball, soccer and healthy outdoor activities for much of the time.  Surprisingly.

On Saturday it was as if we had a smorgasbord of opportunities for dinner but I opted to cook lobster linguine, filling our bowls with prawns as well.  This is a delightful, luxurious and decadent dish that makes you feel special.  Cook it and trust me, you will feel the same way.

I will try to replicate faithfully this amazing 'Dinner for 2'.
Serve it simply with some crusty bread, any salads you make will be ignored.

By the way, Mother's birthday present, aka the cute Ragdoll is now known as Kimba.

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Lobster and Prawn Linguine

12 green prawns, tail on and deveined

Olive oil
4 green lobster tails

2 shallots (or half a white onion), chopped

3 cloves garlic, finely chopped
1/2 cup white wine

400ml can tomato pieces

125ml tomato passata

1/2 cup water

2 tablespoons chopped fresh Continental (Italian) parsley

Dried Linguine

More chopped fresh parsley for decoration

Crusty bread for a side dish

Mix the green prawns with 1 chopped clove garlic.

Remove the lobster from the shell and chop into 4cm slices.

Firstly heat your frypan to medium high heat, add a little olive oil and fry the prawns for about 4 minutes until they are just cooked, turning occasionally.  Remove and place in a bowl whilst you cook the rest.

Heat up a little olive oil in your frypan and cook the shallots for a minute before adding the remaining 2 cloves garlic and fry for 1 more minute.   Add the chopped lobster chunks and fry on each side, approximately 5 minutes you just want to seal in their flavour, not to cook them through.  Add the wine and cook for 2 minutes.

Pour over the chopped tomato pieces, passata and water.   Bring to a simmer, do not boil or you can make the lobster pieces tough.  When simmering add the parsley, salt and pepper and continue at a low simmer for 20 minutes stirring gently, occasionally.

Whilst it is simmering place a saucepan of water to come to the boil and cook the linguine for approximately 10 minutes or as per packet instructions.  

Pour the cooked prawns back in the tomato mixture and cook until heated through, 3 - 4 minutes.  Taste and adjust the seasoning if required. 

Drain the linguine, reserving a little of the cooking water if needed to thin the sauce.  Pour the linguine over the tomato sauce and gently mix, adding a little pasta cooking water if needed.  Sprinkle with parsley and serve the lobster and prawn linguine in the pan onto a place mat directly onto the table.

The lobster tails cooking in white wine, shallots and garlic.

A nice glass of red wine, accompanied by the crusty bread loaf and dinner for 2 is served.

As mentioned, don't bother with a salad, you will be too busy enjoying this linguine.

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Buon appetito, enjoy Merryn xx

Cream Cheese Cake

These past few weeks have been so busy.  Back to work after summer holidays, weekend catch-ups with friends, my mother's cataract operation as well as the search for the perfect pussy cat have all been time draining.   My Father wanted an adult cat so we fostered a one year old cat who then spent the next 5 days hiding under the leather recliners in the lounge room.  He wasn't right for them and the previous people who had him were happy to have him returned to them.  We looked at another older cat but he was also a little scared and by then Mum and I realised we had to get a kitten.  I saw on facebook there was a gorgeous 3 month old Ragdoll boy available.

It was a  5 hour round journey to go and pick up this gorgeous little cat but the whole family has fallen in love with him.  My father was totally surprised and my Mother is already under his spell.  I informed Mum that he was a 'people's cat' and needed to be around people so he couldn't be put in the laundry at night like their previous cats.  Last night, at 1am apparently Puss (as yet nameless) wanted to sleep on Mum's pillow with her, and heeding my warning, she put him outside her bedroom door, shutting the door and letting him have the run of the rest of the house.    This is one of the most adorable cats that ever existed.


My sister in law recently gifted me some blocks of Philadelphia cream cheese and I remembered seeing this gorgeous cake on a friend's website which I had filed for future use.  It is simple to make when you are short on time, inspiration and energy.  Perfect for post-cat searching days.

Thank you Angie for sharing this beautiful Gateau au fromage .

I will share with you the new pussy cat's name as soon as he has been named.

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Weekend Cream Cheese Cake

500 g cream cheese
100 g white sugar
4 eggs, separated
100 g of cornstarch
1 tsp of vanilla extract
Crack the eggs, separating the whites from the yolks and placing the yolks into your mixing bowl.
Whisk the yolks with the sugar and vanilla extract until it is creamy and starts to whiten.
Add the cornstarch, mix lightly, then add the cream cheese and beat for 2 minutes, until well combined and fluffy. Set aside into a large bowl.  Clean and dry your mixing bowl then add the egg whites and beat approximately 4 minutes until stiff.
Gently fold the whites into the cheese mixture.
Preheat oven to 200 ° C.
Grease and flour the mold of 20 cm cake pan.
Pour the mixture place into the middle of your oven and bake for 20 to 25 min.

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Are you a cat person or a dog person?  What would you name this little cutie?

Buon appetito, enjoy Merryn xx