Ingredients
-
800 g Lobster from one of the Blue Island Fish Markets
-
1/2 pack Linguine pasta
-
1 cup olive oil
-
1/2 teaspoon crushed garlic
-
2 spring onions, finely chopped
-
2 medium size aubergines, cut into cubes
-
6 sun-dried tomatoes, sliced
-
Zest of a lime
-
1/2 cup Ouzo
-
1 1/2 cups fresh cream (or soya cream, if fasting)
-
1/2 bunch rocket, roughly chopped
-
3 spoonfuls Parmesan cheese
-
Salt
-
Pepper
Instructions
Boil the lobster and then cut it lengthwise.
Heat the olive oil in a frying pan and fry the lobster until golden brown.
Put the lobster in a baking tray and place in a preheated oven at 180°C for 15 minutes.
Add the eggplant, onion, garlic and sun-dried tomatoes to the frying pan and sauté them. Once browned, add the lime zest and the lobster to the pan.
Flambé with ouzo and reduce the liquids by half.
Add the cream, salt, pepper and lower the heat.
Remove the lobster from the frying pan and put it back in the baking tray. Cover the flesh with cheese and put in the oven for 3-4 minutes.
In a deep pan, boil the linguine for 8-10 minutes.
Spread out the cooked linguine in the frying pan with the sauce and mix together. Turn off the heat and add the rocket.
Serve on a platter along with the lobster.
The parmesan can be replaced with bread crumbs and various herbs, such as basil or dill.
Bon appétit!
