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James Martin's brandy infused lobster tagliatelle

Another celebration and throwback, James is taking us back to this time last year when he was making 500 kilos of pasta for his village during lockdown.

He’s in the kitchen making a delicious brandy infused lobster tagliatelle dish which he first cooked on Lake Annecy in France. 

Brandy infused lobster tagliatelle

Serves 4


200g fresh pasta

Lobster sauce

25g butter

1 shallot, peeled and diced

2 cloves garlic, peeled and crushed

400g tinned tomatoes

Handful of cherry tomatoes, chopped 

1 red chilli, diced

50ml brandy

1 small bunch of parsley, chopped

50ml white wine

100ml double cream

500g lobster meat

1 lemon, juice and zest

Salt and pepper


1. Bring a large pan of salted water to the boil and add the fresh pasta and cook for 2 minutes, then drain, reserving some of the water.

2. Melt the butter in a large frying pan, and when foaming add the shallot, the garlic, tinned and fresh tomatoes, the chilli and then add the brandy and set to a flame. 

3. Add all the remaining ingredients to the pan, stir through, and cook for 2 to 3 minutes. 

4. Add the pasta to the sauce with some of the water, stir through again to fully coat the pasta, season and serve.

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