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