The Australian Women\'s Weekly - June 2018

Steam-oven special

Stately steamed
lobster pasta
SERVES 6 PREP AND COOK TIME 40 MINUTES

4 lobster tails
30g butter, chopped fi nely
¼ cup (60ml) verjuice
2 sprigs tarragon
500g cherry truss tomatoes
⅓ cup (80ml) extra virgin
olive oil
500g spaghetti
3 cloves garlic, sliced thinly

2 teaspoons fi nely grated lemon rind

½ cup chervil sprigs or chopped chives

1 Place lobster tails in a small shallow

tray. Dot with butter, sprinkle with

verjuice and tarragon; season with

a little sea salt. Select SMEG steam

function 80°C; steam lobster for 8

minutes or until almost cooked.

2 Preheat the oven to 200°C (180°C

fan-forced). Line a large oven tray with

baking paper. Place tomatoes on tray;

drizzle with 1 tablespoon of the oil.

Season with sea salt fl akes and freshly

ground black pepper. Roast for 15-20

minutes or until softened.

3 Drain cooking liquid from lobster,

reserve liquid. Remove fl esh from one of

the lobster tails; slice thinly. Use a large

cleaver or knife to cut the remaining

lobster tails in half lengthways.

4 Meanwhile, cook the pasta in a large

saucepan of boiling well-salted water

until al dente; drain. Return to the pan.

5 Heat another 1 tablespoon of the oil

in a large frying pan over medium heat;

cook garlic for 1-2 minutes or until lightly

golden. Add reserved lobster cooking

liquid with juices from tomatoes and sliced

lobster. Add hot spaghetti; toss to combine.

Gently stir through roasted tomatoes,

remaining oil and rind; season to taste.

6 Divide the spaghetti mixture between

serving bowls; top with lobster halves

and the chervil. Sprinkle with freshly

ground black pepper.

FRAN’S

TIP

In a conventional oven

set at 200°C (180°C

fan-forced) place lobster

tails on a rack set over

a baking dish. Add an

extra¼cup of hot water

to dish; cover tightly with

foil. Bake for 10-15

minutes or until lobster is

almost cooked through.