Penne with lobster and proscuitto

Neil Perry
Penne with lobster and prosciutto.
Penne with lobster and prosciutto. Photo: William Meppem

This simple pasta makes do with tinned tomatoes and luxurious seafood.


400g good-quality dried penne

125g butter

2 cloves garlic, crushed

1/2 tsp chilli flakes

250g crushed tinned tomatoes

3 slices prosciutto, cut into julienne

sea salt and freshly ground pepper

1/4 cup cognac

1/2 cup cream

400g green (raw) lobster meat, cut into 1cm chunks

1/2 cup flat-leaf parsley, finely chopped


Cook the penne in a large pot of boiling salted water for 7-8 minutes (about a minute or so less than directed on the packet), or until it is al dente. Drain and set aside.

Drain and set aside.

Meanwhile, place the butter, garlic and chilli in a saucepan over a medium heat.

As soon as the garlic begins to turn golden, add the tomatoes, stirring with a wooden spoon, and cook for 3 minutes.

Add the prosciutto, season with salt and pepper, then cook for 1 minute more.

Sprinkle in the cognac, then add the cream, then the lobster meat and cook for 1-2 minutes or until it is just cooked.

Add the parsley, give a final stir and toss in the penne.

Mix well and divide among 4 bowls to serve.