Tomato and Chilli Prawn Spaghetti with Lobster Oil
Heat a large pot of salted water over high heat until boiling. Add the spaghetti, and cook as per the packet instructions.
Whilst the spaghetti is cooking, place a large frypan over high heat. Once the pan is hot, add the olive oil, butter, prawns, chilli, garlic and cherry tomatoes. Cook for 1 minute, before turning the prawns and cooking for a further 30 seconds. Add the white wine, a big pinch of salt and pepper, and ¼ cup spaghetti cooking water. Cook for another minute before turning off the heat.
When the pasta is cooked, drain and add to the frypan along with the basil, lemon juice and lobster oil. Toss to combine, and divide between four serving bowls.
(Dietary specifications: Lactose Free & use Gluten Free spaghetti)