2 Lobster tails
16-18 King prawns raw and peeled
2 slices of sourdough cut into crouton shapes
1 ½ tbsp beef dripping (or butter)
100ml olive oil
1 tbsp smoked paprika
1 tbsp chilli flakes
180g bucatini pasta
2 smoked bacon rashers thinly sliced
2 shallots finely diced
1 celery stalk finely diced
3 garlic cloves finely diced
1 red chilli finely sliced
1 glass of white wine
1 tbsp fresh tarragon chopped
1 tbsp fresh chives chopped
Salt and pepper
Get a pan of salted water to a gentle boil, skewer the lobster tails with wooden skewers to keep the tail straight while cooking. Cooking time will depend on the size of the lobster tails but generally speaking for every 25 grams it will need 1 minute cooking. Once cooked remove from the hot water plunge into an ice bath immediately.
When the lobster tails are completely cooled remove the meat carefully from the shells and keep them to one side.
Heat the beef dripping in a frying pan and toast the sourdough croutons in the beef dripping keep to one side until ready to serve.
Heat the 100ml of olive, put the empty shells in a bowl with the paprika and chilli flakes and pour the hot oil over this mix allow to cool.
To start the sauce add a splash of olive oil to a pan heat then add the bacon, when the bacon is nicely browned add the shallot, garlic, celery and chilli.
Once the vegetables have softened add the wine and reduce by half before adding the butter and the prawns keeping the heat low
Bring another pan of salted water to a boil and cook your bucatini until tender, add the pasta to sauce mix with a ladle of pasta water toss the pasta through the sauce.
1 lobster tail slice and add into the pasta and sauce, the other lobster tail brush with the oil and heat under a grill
Finish the pasta with black pepper, fresh tarragon and chives check the seasoning for salt it may not need any with the bacon and salted pasta.
Serve with croutons, slices of the grilled tail and an extra drizzle of the lobster oil
For an extra slutty touch add a spoon of caviar!