Lobster linguine with tomato and chilli

First, cook the lobster. Bring a large pan of water up to the boil, then place the lobster in the water. Cook for 12 minutes.

Remove the lobster from the water and allow to cool. Twist off the claws and break into sections. Using a large, sharp knife, crack the claw shells and extract the meat.

Next split the lobster in half along its back, inserting the knife at right angles at the edge of the head. Remove the meat from the tail and any soft meat from the shell. Chop all the meat into bite size pieces.

Remove the outer leaves from the fennel bulb and cut into fine slices. Melt the butter in a wide frying pan with a little olive oil. Add the fennel, season and sauté gently. As it starts to soften add the garlic and chilli.

Meanwhile, remove any stalks from the tomatoes and cut a tiny cross at the base of each one. Place them all in a heatproof bowl and pour over some boiling water. Leave them for a few seconds, then drain. The skins should have become loose at the crosses, enabling you to peel back the skins.

Add the tomatoes to the pan, then pour in the white wine. Allow the wine to bubble away to almost nothing.

Bring a pan of water up to the boil and add a handful of sea salt. Cook the pasta according to the packet’s instructions, then drain well.

Stir the lobster meat into the pan with the tomatoes and fennel. Drizzle generously with olive oil and sea salt. Shred a good handful of basil and stir this into the pan too.

Add the pasta into the pan with the lobster sauce and toss well. Serve immediately.