Lobster Linguini with basil, parsley, garlic, chilli & white wine


Preparation time

Cooking time


2 x 200g Ferguson Australia raw lobster halves
100ml Ferguson Australia Lobster Oil
2 cloves of garlic thinly sliced
3tbsp olive oil
150 ml white wine
1/2 cup water or fish stock
1 long red chilli, seeds removed, sliced
2 pieces of lemon peel
¼ cup flat leaf parsley, chopped
¼ cup basil leaves
100gm mini cherry tomatoes
200gm linguini (cooked to packet instructions)

Lobster Linguini with basil, parsley, garlic, chilli & white wine

Carefully remove the tail meat from the lobster, slice into 1-2cm cubes and set aside.

Heat 2 tbsp of olive oil in a small saucepan. Add the lobster heads, shell side up. Add wine and 1/2 cup of stock or water and boil until reduced by three quarters turning the lobster heads over once while the wine is reducing. Push the lobster heads to the back of the frying pan.

In the same pan gently cook off sliced chilli, garlic, and lemon peel until soft in the wine reduction left in the pan. Season well with salt and pepper. Next add the raw lobster tail meat, mini cherry tomatoes, and chopped parsley. Stir fry for 3 minutes and then add basil leaves.

Remove from heat and serve over freshly cooked al dente linguini pasta

Serve with extra basil leaves, a squeeze of fresh lemon juice and a drizzle of lobster oil.