Lobster spaghetti with samphire and sheep’s cheese
- September 2018
- Serves 4
- Hands-on time 45 min
“A single lobster won’t normally feed a family but this recipe makes it go further and uses all the flavour in the shell. In spring I like to use agretti (also called monk’s beard) for its salty, spinach taste, but at other times of the year I use samphire, which grows on tidal flats and salt marshes all over the UK’s coastline and is easier to get hold of.” – Gill Meller.
- 16.7g (9.3g saturated)
- 63.6g (1.9g sugars)
If you want to buy a live lobster and cook it yourself, here’s how to do it humanely…
Put the lobster in the freezer for about an hour, which sedates it, then drop it into a large pot of boiling salted water.
Cook a 500g lobster for about 10 minutes and a 750g lobster for 15 minutes. Allow 5 minutes more for each extra 500g after that. Lift the lobster out of the pan; leave it to cool, then it’s ready to crack open and eat.
Look for a fruity white with a fresh streak of citrus –New Zealand riesling gets my vote.
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