For a truly luxurious pasta dish try this recipe for linguine, tossed with lobster bisque and fresh crab meat.


  • 400g (14oz) dried linguine pasta

  • 3 tbsp olive oil

  • 1 red onion, peeled and finely chopped

  • 1 x 415g (14oz) tin of lobster bisque

  • 1 tbsp brandy or pernod

  • 2 ripe tomatoes, seeded and diced

  • 100ml (4fl oz) double cream

  • 2 cloves garlic, chopped

  • 1 long red chilli, seeded and finely chopped

  • 2 x 170g (6oz) tin white crab meat, drained

  • 2 tbsp chopped flat leaf parsley

  • flaked sea salt and freshly ground black pepper


  • 1.

    Cook the pasta in boiling salted water until just cooked through.

  • 2.

    While the pasta is cooking, heat 1 tbsp of the olive oil in a saucepan. Add the onion and cook for about 5 minutes, until softened.

  • 3.

    Pour in the bisque and brandy or pernod. Bring to the simmer and cook for about 5 minutes, or until it has reduced in quantity by about 1/3.

  • 4.

    Stir in the tomatoes, cream and season with salt and pepper. Cook for just a few minutes until the tomatoes have softened.

  • 5.

    In a frying pan gently fry the garlic and chilli in remaining 2 tbsp of olive oil until softened. Add the flaked crab meat and toss in the pan until it is heated through. Season and add the parsley.

  • 6.

    Drain the pasta and toss in the sauce. Divide between 4 plates/bowls and scatter the chilli crab over the top of each one. Serve straight away.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 727kj
  • Fat Total 25g
  • Saturated Fat 9g
  • Protein 39g
  • Carbohydrate 83g
  • Sugar 7g
  • Sodium 859mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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