Ingredients
Serves 4-6
30ml olive oil
100g butter
800g rock lobster meat, (preferably tail), cut into 2cm dice
2 medium Roma tomatoes, diced
2 cloves garlic, chopped
1 chilli, seeded and chopped
10 basil leaves, finely chopped
100ml dry vermouth
50ml dry white wine
200ml fish stock
Sea salt and freshly ground black pepper
½ cup freshly chopped flat leaf parsley
1kg home made fettuccine
Method
Put a pot of salted water on to boil for the pasta.
In a large, deep frying pan, heat the olive oil and 20g of the butter. Seal the lobster until a little coloured.
Add the tomato and cook for two minutes, then add the garlic, chilli and basil and fry until the garlic is golden.
Pour in the vermouth and the white wine and reduce the liquid by half.
Add the stock and season to taste. Quickly stir in the remaining butter to melt into the sauce. Throw in the parsley and turn the heat down to low.
Cook and drain the pasta, then toss it into the frying pan and mix through the sauce.
Transfer to a large dish and take to the table to serve immediately.