Lobster fregola with aioli recipe
A delicious, indulgent pasta dish with lobster tail and Fregola Sarda. If you can't find Fregola Sarda then use giant cous cous or small pasta shapes instead.
Ingredients
- 1 large red pepper
- 1 large yellow pepper
- 250 g Fregola Sarda
- 4 tbsp extra virgin olive oil
- 300 g cherry tomatoes
- 1 unwaxed lemon, zest only
- 1 tbsp lemon juice
- 100 g flat leaf parsley, chopped
- 2 large tails of cooked lobster (remove the shell)
- 1 large red pepper
- 1 large yellow pepper
- 8.8 oz Fregola Sarda
- 4 tbsp extra virgin olive oil
- 10.6 oz cherry tomatoes
- 1 unwaxed lemon, zest only
- 1 tbsp lemon juice
- 3.5 oz flat leaf parsley, chopped
- 2 large tails of cooked lobster (remove the shell)
- 1 large red pepper
- 1 large yellow pepper
- 8.8 oz Fregola Sarda
- 4 tbsp extra virgin olive oil
- 10.6 oz cherry tomatoes
- 1 unwaxed lemon, zest only
- 1 tbsp lemon juice
- 3.5 oz flat leaf parsley, chopped
- 2 large tails of cooked lobster (remove the shell)
- 1 egg yolk
- 1.5 tsp Dijon mustard
- 120 ml Cornish rapeseed oil
- 1 tsp lemon juice
- 4 tbsp extra virgin olive oil
- 2 small cloves garlic, crushed to a paste with a little salt
- 1 bunch of tarragon, discard stalks and chop leaves
- 1 egg yolk
- 1.5 tsp Dijon mustard
- 4.2 fl oz Cornish rapeseed oil
- 1 tsp lemon juice
- 4 tbsp extra virgin olive oil
- 2 small cloves garlic, crushed to a paste with a little salt
- 1 bunch of tarragon, discard stalks and chop leaves
- 1 egg yolk
- 1.5 tsp Dijon mustard
- 0.5 cup Cornish rapeseed oil
- 1 tsp lemon juice
- 4 tbsp extra virgin olive oil
- 2 small cloves garlic, crushed to a paste with a little salt
- 1 bunch of tarragon, discard stalks and chop leaves
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Hard
- Preparation Time: 30 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Preheat the oven to 220C/fan200C/Gas 7. Rub the peppers with oil and roast them in the oven for 20-25 minutes until soft and slightly blackened.
- Seal inside a plastic bag, leave to cool, the break them open and remove and discard the stalks, seeds and skin. Cut the flesh into strips and set to one side.
- Bring a pan of salted water to the boil and add the fregola sarda. Cook this in the same way as pasta, for about 8-9 minutes, until it is soft but with a slight bite to it.
- When cooked, drain, tip into a large bowl and season with salt and pepper. Add 2 tablespoons of the extra virgin olive oil and leave to cool.
- For the aioli, whisk the egg yolk with the mustard in a mixing bowl until a pale golden colour. Slowly whisk in the rapeseed oil (or the mixture will split) until it resembles a thick mayonnaise.
- Add lemon juice to loosen the mixture a little, then very slowly add the extra virgin olive oil to thicken it again. Finally, add in the chopped tarragon and garlic and season with salt and pepper to taste and set aside.
- Slice the cherry tomatoes in half, add to the fregola and toss in the roasted pepper strips, flat leaf parsley, the lemon zest, lemon juice and the rest of the extra virgin olive oil. Season with salt and pepper to taste.
- Divide the fregola between four plates. Slice the lobster, place on top and serve with a dollop of the aioli.
Andy Appleton is Head Chef at Fifteen Cornwall. Photography by Kate Whitaker.
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