Neil Perry’s lobster and pancetta spaghetti

Name: Neil Perry’s lobster and pancetta spaghetti
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 400g good-quality dried spaghetti; 125g unsalted butter; 50g pancetta, finely diced; 2 garlic cloves, crushed; 1 tsp chilli flakes; 250g tinned chopped tomatoes; sea salt and ground black pepper; 3 tbsp cognac; 125ml pouring cream; 400g raw lobster meat, cut into 2cm chunks; 12 flat-leaf parsley leaves, finely chopped

Neil Perry

February 19, 2021

easyTime:< 30 minsServes:4

This is a terrific pasta dish to serve up to your loved ones, or a special loved one (for a beautiful dinner for two, all you have to do is halve the ingredients). Lobster, traditionally a luxury dish, has never been more affordable due to China's ban on our lobster exports, which has hit our local industry hard – so it's the perfect time to support it. This dish is also delicious with firm, white-fleshed fish, scallops, prawns or crab meat.

Ingredients

400g good-quality dried spaghetti
125g unsalted butter
50g pancetta, finely diced
2 garlic cloves, crushed
1 tsp chilli flakes
250g tinned chopped tomatoes
sea salt and ground black pepper
3 tbsp cognac
125ml pouring cream
400g raw lobster meat, cut into 2cm chunks
12 flat-leaf parsley leaves, finely chopped

Method

1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, set aside.
2. Meanwhile, put the butter, pancetta, garlic and chilli in a saucepan over medium heat. As soon as the garlic begins to turn golden brown, add the tomato, stirring with a wooden spoon, and cook for 3 minutes.
3. Season with sea salt and freshly ground black pepper, then cook for a further minute. Sprinkle in the cognac, then add the cream and lobster meat and cook for 1-2 minutes or until the lobster is just cooked.
4. Add the parsley, give the mixture a final stir and toss in the pasta. Mix well, divide among four bowls and serve.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.
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