400g unsalted butter
1 clove of garlic, crushed
100g fresh basil
Cornish sea salt
400g fresh linguine
1 unwaxed lemon
50g soft herb mix, chervil, chives, flat leaf parsley, tarragon
Place a large cook’s knife in the cross on the back of the lobster and push straight down to kill the lobster instantly.
Split the lobsters lengthways, clean out the head cavity and remove the claws.
Drop the claws into a pot of boiling water for 4 minutes. Then allow to cool before cracking and picking the meat.
Place the claw meat in the cavity created in the head space of the lobster and refrigerate.
Blend 200g of the butter with the garlic clove, basil and a good pinch of salt.
Divide the butter into four and place on top of the lobster.
Preheat your oven to 180 oC and bake the lobster on a tray for 10 minutes.
Bring a large pan of water to the boil and cook the linguini for 3 minutes.
Drain and toss in a little oil to prevent sticking.
Boil 200ml of water in a saucepan and whisk in the butter to form an emulsion, season with salt and paprika, the zest half a lemon and a good squeeze of juice.
Place the pasta in the sauce and coat evenly.
Roughly chop the mixed herbs, add to the pan and mix in using a carving fork to prevent breaking up the pasta.
Check for seasoning and roll a neat barrel of pasta on the carving fork, place on to each of your serving plates with the lobster halves.