Creamy seafood linguine with lobster

Creamy seafood linguine with lobster has to be one of my all-time favourite seafood pasta recipes. Sweet, juicy lobster chunks and succulent garlic shrimp, swimming in a mouthwatering creamy sauce, served on a bed of perfectly cooked linguine. What’s not to love?

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Defrost the shrimp and the lobsters
2. 2Remove the meat from the lobster tails and claws and chop into bite-sized pieces
3. 3Peel and clean the shrimp (if using unshelled)
4. 4Chop the shrimp into 3 or 4 pieces (depending on the size)
5. 5Heat 50g butter in a wok or frying pan and add the garlic. Saute slowly to allow the garlic to soften.
6. 6Add the shrimp and continue to cook until the it has turned pink and is cooked through.
7. 7Remove the shrimp from the wok and set aside.
8. 8In the same pan, melt an additional 75g butter.
9. 9Mix the cornflour into the milk and stir to remove any lumps. Add to the butter and stir over a low heat until thickened.
10. 10Season with salt and black pepper to taste
11. 11Pour in the cream, stir well, then add the shrimp and lobster pieces and continue stirring until welll heated through.
12. 12Bring 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. 13Place a mound of linguine on a plate, top with the sauce, and enjoy.