Homemade Linguine with Lobster Sauce

Ingredients

Contains: egg, milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 300g/11oz type '00' flour (available in supermarket baking sections and some delicatessens), plus extra for dusting
• salt and freshly ground black pepper
• 3 free-range eggs
• 1 tbsp olive oil
• 2 cooked lobsters
• 50g/2oz butter
• 1 onion
• 1 carrot
• 4 sprigs fresh thyme
• ¼ tsp cayenne pepper
• 1 tbsp tomato purée
• 75ml/3fl oz white wine
• 75ml/3fl oz brandy
• 500ml/17fl oz chicken stock
• 75ml/3fl oz double cream
• salt and freshly ground black pepper
• 3 tomatoes
• 2 tbsp chopped fresh chervil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the 300g type '00' flour with a pinch of salt in a bowl, make a well, add the eggs and olive oil, and gradually work into a smooth dough. Knead 8 to 10 minutes, wrap and rest 30 minutes.

2. Remove the meat from the cooked lobsters and cut it into bite-sized pieces. Keep the shells for flavor.

3. Melt the butter in a saucepan over medium heat. Cook the chopped onion and carrot for 8 minutes until soft, then add the thyme sprigs, cayenne and tomato purée and stir for 1 minute.

4. Add the lobster shells, white wine and brandy, and simmer until reduced by about half, about 5 minutes. Add the chicken stock and simmer gently for 20 minutes, then strain.

5. Chop the tomatoes, add them to the strained stock and simmer 10 minutes. Stir in the double cream, season with salt and black pepper, then add the lobster meat and warm through for 2 minutes. Stir in the chervil.

6. Roll the dough thinly on a flour-dusted surface and cut into linguine. Cook in a large pan of boiling salted water for 2 to 3 minutes until tender, drain, and toss with the lobster sauce.