Serves 2-4
1 500g boiled lobster, cut into 1 inch pieces
3 tablespoons of olive oil
2 garlic cloves, chopped
200g of cherry tomatoes
2 tablespoons of salted capers
20 grams of fresh basil leaves
15 grams of preserved lemons (finely diced)
500g packet of linguine
Method:
Heat oil in a frying pan and sauté the garlic until fragrant. Then add the capers and preserved lemon.
Add the cooked lobster pieces, preserved lemons, and cherry tomatoes.
Cook the linguine in a boiling pot of salted water. Once the linguini is cooked, drain and toss into the pan and continue to saute for one minute ensuring that the linguini is coated with all of the ingredients in the pan.
Finally, put the basil into the pot, then plate up, ensuring the lobster is evenly divided amongst the plates.
Recipe from Geraldton Fishermen’s Co-operative.