Lobster linguine in vodka sauce with crispy breadcrumbs

My first lobster recipe comes courtesy of 2020: the year during which you couldn’t even get your hands on a pack of toilet paper to save your life in March and were being limited to two lobsters per person in December.

Anyhooo… with the chance for a fancier than usual Sunday lunch, we decided to take Gordon Ramsay’s recipe for Grilled Lobster with Bloody Mary Sauce for a spin. Rather than grill the lobster, however, we added the flesh to cook in the vodka sauce, and added some big fat peeled prawns too. OBVIOUSLY lobster on it’s own is more than perfect and I was being greedy.

And in a shock to precisely no-one I added a fair bit more vodka to the sauce than old Gordon suggested.


What you need

  • 2 lobsters, prepped and chopped so that you have the flesh from the tail ready to cook {don’t ask me how, just get someone else to do it like I did because my former vegan self did not cope with having to deal with live lobsters. Just make sure the lobster isn’t already cooked.}
  • Extra virgin olive oil
  • 1 red {Spanish} onion, finely diced
  • 3 garlic cloves, finely chopped {I always use my microplane to get it super small}
  • hot sauce {Gordon’s recipe calls for Tabasco, I used sriracha}
  • a few tablespoons of worcestershire sauce
  • a few generous tablespoons of vodka {I’d say I used roughly half a cup}
  • 1 tbsp sugar
  • 1 can of diced tomatoes
  • 500g linguine pasta
  • Dry breadcrumbs, about a cup
  • Sea salt
  • Fresh parsley

What to do

  • Heat some olive oil in a wide pan, and add the red onion to sweat gently for about five minutes. Add the garlic and cook gently for a further minute, then add the hot sauce according to taste. Stir through and add the worcestershire sauce and turn the heat up, and cook for a minute or so. Add the vodka, and either flame it or cook the alcohol off at a high temperature. Add the sugar, stir through, then add the can of tomatoes, making sure to rinse the can out about half full with hot water. Add the water to the sauce and lower the temperature to a simmer. Cook it on a low gentle heat for at least thirty minutes, and add the chopped lobster tail to the sauce about ten minutes before you want it done.
  • While the sauce is simmering prepare the crispy breadcrumbs. Heat some olive oil in a pan and add the breadcrumbs, toasting them until golden and crunchy. Add the chopped parsley when it’s done and set aside.
  • Cook the pasta until al dente and serve with the lobster vodka sauce, topped with the breadcrumbs and a nice little drizzle of extra virgin olive oil. Bon apetit!

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