Jono & Jules do food & wine

Lobsters are really plentiful at the moment which makes the prices really low… woohoo!

Lobster Spaghetti – to serve 2 generously

• 500g vine-ripened tomatoes
• 1 cooked lobster
• 100ml extra virgin olive oil
• 2 garlic cloves, finely chopped
• 5cm piece fresh ginger, finely grated
• 50ml dry white wine
• 60ml double cream
• finely grated zest of half a lemon
• 1 tbsp lemon juice
• 4 scallions, thinly sliced
• 2 tbsp finely chopped flat-leaf parsley
• 250g spaghetti

Cut a small cross in the base of each tomato and put in a bowl. Pour over boiling water to cover and leave for 1 minute, then drain and refresh in cold water. Peel the tomatoes, then scoop out the seeds and roughly chop.

Cut the lobster in half, then scoop out all the meat and cut into bit-sized chunks.

Heat the oil in a frying pan over a medium heat. Add the garlic and cook, stirring for about 30 seconds. Add the ginger and white wine and cook for another few minutes until most the wine has evaporated. Add the tomato, season well and cook, stirring occasionally, until the tomato breaks down into the sauce. Reduce the heat to low, then add the lobster meat, cream, lemon zest and juice, and most of the scallions, stirring to warm through. Take the sauce off the heat, then stir in most of the parsley and season.

Meanwhile, cook the spaghetti until al dente, then drain.

Toss the pasta with the lobster sauce and divide among bowls. Garnish with the rest of the scallions and parsley, then serve.

Wine Suggestion: Go for a rosé but make sure it has a bit of body. A Provencal rosé would be good or if you can find it a Cerasuolo di Vittoria from Sicily.