Red capsicum, cut
into diamond shaped pieces ½ cup
Black olives ⅓ cup
Olive oil 2 tbsps
Garlic, chopped 2 tbsps
crushed to taste
White wine 30 ml
Cognac 30 ml
Prawn stock 1 cup
Fresh cream ½ cup
Parmesan cheese, grated ½ cup
Basil pesto to garnish
Pimento sauce to garnish
Fresh mint leaves
To make prawn stock,
heat 3 cups of water in a deep non-stick pan, add garlic, onion, tomatoes, thyme, prawn shells, leeks, parsley, corn , salt and black pepper powder and mix well. Let the mixture come a boil. Let it simmer for 15 minutes
Heat sufficient water in
another deep non-stick pan, add salt and tagliatelle pasta and cook till pasta is cooked al dente.
Drain well and put into
a mixing bowl. Add 1 tsp olive oil and mix.
Dry roast zucchini and
red capsicum in a non-stick pan. Add black olives and toss.
Add olive oil, garlic
and prawns and toss. Add crushed black peppercorns and salt and toss.
Sprinkle white wine
and cognac and toss. Add pasta, prawn stock, cream and Parmesan cheese and mix well.
Transfer into a serving
bowl, drizzle basil pesto sauce and pimento sauce and garnish with fresh mint leaves. Serve piping hot.
Cut the lobster into
half vertically and keep on a baking tray. Add red chilli powder, Borges extra virgin olive oil, lemon juice, sea salt and crushed black peppercorns and rub in gently. Set aside to marinate for 15 minutes.
Preheat oven to
Keep the tray in the
preheated oven and cook for 10 minutes
Boil sufficient water in
a deep non-stick pan, add salt and mix. Add capellini pasta and cook till al dente. Drain and refresh in cold water.
Heat olive oil in
another deep non-stick pan, add garlic and saute till golden. Add pasta and pesto and toss well. Add parmesan cheese and toss.
Transfer the pasta on
a serving platter. Take the lobster out of the oven and place it on the pasta.
Garnish with black
olives and basil leaves and serve hot.