
<With Eng recipe> super yummy! Very cost effective to cook this at home yourself☺️ Not a must to use fresh lobster, can use cooked frozen lobster as well depends on your preference🦞💕超級好食呢一個意粉!今日見到超新鮮的龍蝦,即刻買😂不過可以買急凍龍蝦尾/已熟波士頓龍蝦等會更方便🫶🏻Parsely切得碎碎的風味會更佳🥺如果無都可以skip👌🏻

▶️剛加入忌廉之後可能好似會好水,如像湯麵一樣,但忌廉經過高溫煮一煮就會變得濃厚,而重點是關火後的忌廉會變得更掛身,如最後的video這個程度剛剛好😽
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材料:
扁意粉/意粉 150g
龍蝦 1隻
牛油 2湯匙
蒜蓉 2湯匙
乾蔥蓉 2湯匙
車厘茄 10粒 (切半)
茄膏 3湯匙
鹽和黑椒 適量
煮意粉的水 100ml
忌廉 200ml
Parsley碎
做法:
1) 燒滾熱水加1湯匙鹽,意大利粉按包裝指示減2分鐘來煮至Al Dente質感,留100ml意粉水備用
2) 龍蝦開邊後,灑上少許橄欖油、鹽和黑椒,用200度焗10分鐘,拆肉備用 (如用急凍熟龍蝦只須把肉切件)
3)鑊中加入牛油,用小火爆香蒜蓉和乾蔥蓉,再加入車厘茄炒約3分鐘,之後便可以加入茄膏和意粉水攪拌均勻煮滾!加入鹽和黑椒!轉中火加入忌廉和意粉,攪拌均匀讓意粉吸收,最後加入龍蝦肉煮多1分鐘!熄火後加入parsley即成
Ingredients:
Linguine 150g
Lobster 1piece (can be fresh / cooked)
Butter 2tbsp
Minced shallot 2tbsp
Minced garlic 2tbsp
Cherry tomato 10 (cut into half)
Tomato paste 3tbsp
Salt and black pepper to taste
Pasta water 100ml
Cooking cream 200ml
Parsley