Linguine with lobster & asparagus

Linguine with lobster & asparagus


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Lobster is a delectable, low-fat protein source and are rich in zinc.

Janet Mitchell

Serves: 6 

  • 400g linguine
  • 250g asparagus spears, blanched and cut into 5cm lengths
  • 2 cooked lobster tails (about 200g each), shells removed, or 200g crab meat
  • 2½ tablespoons olive oil
  • 1 red chilli, seeded and thinly sliced
  • 3 tablespoons snipped fresh chives
  • 3 tablespoons chopped fresh parsley
  • Freshly ground pepper

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain and return the linguine to the saucepan.
  2. Add the asparagus, lobster, oil, chilli, chives and parsley to the saucepan and toss gently over low heat for 3 minutes. Season to taste with freshly ground pepper.

Did you know?

A Dutch study suggests that high zinc levels are associated with a reduced risk of cancer. One serving of crab provides 95 per cent of your daily zinc requirement, while lobster supplies more than one-third of the RDI.

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