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Ed Halmagyi shares his recipe for Lobster Linguine with a White Wine and Pine Nut Sauce. Click here to subscribe: https://bit.ly/3hxN7d5

LOBSTER, PINE NUT AND WHITE WINE LINGUINE
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

INGREDIENTS
2 cups dry white wine
1 Tbsp apple cider vinegar
2 eschalots, chopped
2 cloves garlic, sliced
2 bay leaves
2 sprigs thyme
3 Tbsp unsalted butter, diced
400g linguine
½ cup finely-grated Parmesan
2 lobster tails
2 Tbsp toasted pine nuts, chopped
2 green shallots, sliced
1 bunch chives, snipped

METHOD:
1 Combine the wine, vinegar, eschalots, garlic, bay leaves and thyme in a medium saucepan and boil until reduced to ½ cup. Strain, then return to the saucepan. Whisk in the butter, then set aside to keep warm.
2 Meanwhile, cook the pasta in a large saucepan of rapidly-boiling salted water over a high heat for 11 minutes, until al dente. Drain well, then toss with the Parmesan.
3 Use a sharp pair of scissors to remove the bottom of the lobster shell, then prise out the meat. Dice, then add to the pasta with the pine nuts, shallots and chives. Toss well. Mix with the sauce, then serve with lemon wedges.

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