Linguine cremosos de marisco con bogavante

Ingredientes

• 2 medium pre-cooked frozen lobsters
• 7 ounce (200g) frozen raw shrimp (or king prawns) (headless and shelled)
• 2 ounce (50g) butter (for frying the shrimp)
• 2 cloves garlic (finely chopped or minced)
• 2 1/2 ounce (75g) butter (for sauce)
• 1 cup (250ml) milk
• 1/2 cup single or pouring cream
• 3 tablespoons (25g) cornflour
• 1/2 teaspoon salt (to taste)

Preparación

1. 1

   Defrost the shrimp and the lobsters

2. 2

   Remove the meat from the lobster tails and claws and chop into bite-sized pieces

3. 3

   Peel and clean the shrimp (if using unshelled)

4. 4

   Chop the shrimp into 3 or 4 pieces (depending on the size)

5. 5

   Heat 50g butter in a wok or frying pan and add the garlic. Saute slowly to allow the garlic to soften.

6. 6

   Add the shrimp and continue to cook until the it has turned pink and is cooked through.

7. 7

   Remove the shrimp from the wok and set aside.

8. 8

   In the same pan, melt an additional 75g butter.

9. 9

   Mix the cornflour into the milk and stir to remove any lumps. Add to the butter and stir over a low heat until thickened.

10. 10

    Season with salt and black pepper to taste

11. 11

    Pour in the cream, stir well, then add the shrimp and lobster pieces and continue stirring until welll heated through.

12. 12

    Bring a pan of salted water to the boil. Then add the pasta and allow to boil until cooked to your taste. Drain through a colander.

13. 13

    Place a mound of linguine on a plate, top with the sauce, and enjoy.