Linguine with lobster

Ingredients:

800g cooked lobster
flat leaf parsley
chives
25ml Brandy
75ml white wine
200 ml fish stock
200 ml passata
1 lemon zest & juice
2 shallots
1 clove garlic

Method:

Heat a little olive oil over a medium heat and add the shallot & garlic and cook gently for 4-5 minutes.  Add the brandy, white wine and turn up the heat to reduce by half.  Add the fish stock, reduce by half and add the passata.  Bring to the simmer then reduce the heat, stir occasionally for 10-15 minutes. (Or use 300g grams of fresh lobster bisque)

Add the zest & juice of 1 lemon and the flat leaf parsley ( reserve a little for garnish)

Remove the lobster meat from the shells, chop it not small pieces.  Reserve the shells for serving the pasta in

Cook linguine as instructed on the packet, add a tbsp of olive oil

Place the shells  in an oven to warm through

Combine the pasta, sauce and lobster with a good lug of olive oil and serve in the warm shells on warm plates.  Garnish with more parsley & zest and stand the chives criss-cross on top