SEASONAL TABLE

THE COMBINATION OF VIBRANT PESTO AND CREAMY MOZZARELLA IS A MATCH MADE IN CULINARY HEAVEN

CHILLI GARLIC LOBSTER LINGUINE

Serves 6

1 x 350g lobster tail (see tip)
3 x 100g lobster tails
500g linguine
¼ cup olive oil
40g butter
4 garlic cloves, crushed
2 long red chillies, thinly sliced
½ cup white wine
¾ cup chicken stock
2 tbsp soy sauce
½ cup chopped flat leaf parsley, extra for serving
¼ cup lemon juice
Grated romano cheese & dried chilli flakes, to serve

1. Use kitchen scissors to cut up the centre of underside of each lobster tail, then use a sharp heavy knife to cut in half through shell.

Cook linguine