1 whole cooked lobster
5 tbsp good olive oil
4 cloves of garlic, peeled
600g tomatoes, peeled, de-seeded and chopped
¼ tsp chili flakes
Maldon salt & freshly ground black pepper
200g best tagliatelle
A knob of butter
8 assorted cherry tomatoes, cut in half
A few basil leaves to serve
Remove all the meat from the lobster, being careful to keep the tail in one piece. Cut the tail lengthwise and chop the rest of the meat into bite-sized pieces and set aside until needed.
Heat the oil in a wide frying pan and gently cook the garlic until it begins to brown. This gives the oil a lovely flavour, but be careful not to overcook it or it will become bitter. Add the tomatoes and chili flakes and stir through. Grind in some pepper and sprinkle in some salt to taste. Cook gently for about 20 minutes or until you have a smooth sauce, stirring often. Discard the garlic cloves and put the sauce aside.
Cook your pasta in plenty of well-salted water. Just before the pasta is cooked put the lobster pieces into the sauce and heat through. Drain the pasta and stir through the butter.
Stir the sauce into the pasta and plate up onto warmed plates, making sure that each dish has a tail piece. Add the cherry tomatoes and basil, season, drizzle with a little olive oil and serve.