• 1 live lobster

  • 3 garlic cloves, finely sliced

  • 1 red finger chilli, de-seeded and finely chopped

  • 3 tbsp light olive oil

  • 100g/4oz baby cherry tomatoes

  • 1 handful fresh basil leaves

  • 1 tbsp lemon juice

  • 175g/6oz good quality dried egg pasta

  • 2 tbsp fresh chopped wild garlic (or chives instead)

  • Sea salt and freshly ground black pepper


  • 1.

    Place the lobster in the freezer for 2 hours prior to cooking (this puts them into a coma and although they are still alive the don’t feel a thing).

  • 2.

    Kill the lobster by putting a knife through the cross on the back of the lobsters’ head. Split the lobster in half lengthways remove the inedible sac that runs down the middle. Remove the claws and crack them with the back of a blunt knife. Now cut each half of the body into four chunks.

  • 3.

    Tip the flour into a large bowl, then really well with salt and plenty of black pepper. Toss the lobster in the flour ensuring it is well coated.

  • 4.

    Heat a wok to smoking hot and then add two tablespoons of the oil. Add the lobster and cook over a high heat for about 4-5 minutes, then remove from the pan.

  • 5.

    Add the remaining oil to the pan then chuck in the garlic and chilli, cook for 30 seconds stirring all the time to ensure they don’t burn. Add the tomatoes and cook for another 30 seconds then add the lobster back to the pan along with the basil, lime and spring onions. Check the seasoning before serving.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 615kj
  • Fat Total 25g
  • Saturated Fat 4g
  • Protein 27g
  • Carbohydrate 72g
  • Sugar 4g
  • Sodium 656mg

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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