Pasta with blue swimmer crab meat, scallops, local lobster with a coriander broth
Recipe by Guillaume Brahimi from Chefs Christmas
Ingredients
- 500 g fresh Spaghetti or dry pasta
- 3 tablespoons Extra Virgin Olive Oil
- 2 Cloves Garlic finely chopped
- 800 g peeled whole tin Tomatoes in juice or fresh tomatoes crushed in puree
- bouquet garni ½ bunch thyme/ ½ bunch parsley/ 2 bay leaves tied with string
- 300 g fresh Crabmeat
- 1 kg Lobster in the shell, cut in half
- 12 Scallops
- 1 tablespoon Extra Virgin Olive Oil extra
- 1 bunch fresh Coriander roughly chopped
- Salt & Pepper
Method
- In large frying pan (large enough to hold pasta later) – heat oil over medium heat, then add garlic and tomatoes, cook for 10 minutes
- Next add the bouquet and further cook for 20 minutes- stirring occasionally to ensure tomato does not stick to the bottom
- Meanwhile in a large pan bring 5L of salted water to the boil
- Cook 2-3 minutes if fresh 6 to 8 if dried.
- Char-grill the lobster
- Seal scallops with a touch of olive oil
- Add drained pasta to the sauce, toss with the seafood and chopped coriander.
- Season with salt and pepper. Toss again and serve
