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LOBSTER PROVENCAL TAGLIATELLE AL POMODORO

Ingredients

Serves 5 pax

5 pcs  South Australian frozen rock lobster
5 pkt  Pâtes Fabre Provençal tagliatelle
2 btls  Cirio passata tomato sauce
10 cloves Garlic, minced
1 pkt  Savour fresh basil leaves, sliced
50 ml  Olive oil

Cooking Method

1. Cut lobster into halves and remove meat. 
2. Cut lobster meat to bite size. 
3. Sauté garlic with olive oil till light brown and add in lobster meat and basil. 
4. Cook for 2 minutes and add in tomato sauce and bring to a boil. 
5. Blanch pasta in boiling water for 2 minutes and remove. 
6. Add pasta to lobster tomato sauce and cook till pasta is cooked. 
7. Bake lobster shell in oven at 180 degrees celsius for 15 minutes or until shell turns red. 
8. Twirl pasta in lobster shell and serve.

Recipe by Chef Clement

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