Linguine with lobster & asparagus

    25 minutes

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

    5 people made this

    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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