Ingredients

• 300g/11oz type '00' flour (available in supermarket baking sections and some delicatessens)
• plus extra for dusting
• salt and freshly ground black pepper
• 3 free-range eggs
• 1 tbsp olive oil
• 2 cooked lobsters
• 50g/2oz butter
• 1 onion
• roughly chopped
• 1 carrot
• roughly chopped
• 4 sprigs fresh thyme
• ¼ tsp cayenne pepper
• 1 tbsp tomato purée
• 75ml/3fl oz white wine
• 75ml/3fl oz brandy
• 500ml/17fl oz chicken stock
• 75ml/3fl oz double cream
• salt and freshly ground black pepper
• 3 tomatoes
• peeled
• de-seeded
• diced
• 2 tbsp chopped fresh chervil

Directions

• For the linguine
• season the flour with salt and freshly ground black pepper. Blend the flour and eggs in a food processor until the mixture forms small crumbs. Turn the mixture out onto a lightly floured work surface and knead for 2-3 minutes
• or until the dough is smooth and elastic.
• Wrap the pasta dough in cling film and chill in the fridge for 20 minutes.
• To make the linguine
• weigh out about 300g/11oz of the pasta dough (the remaining pasta dough can be stored in the fridge for up three days or in the freezer for up to three months). Lightly flour a clean work surface and work the rested dough into a rough rectangle shape using your fingers.
• Flour the pasta machine. Starting at the lowest (widest) setting
• feed the dough through the machine
• turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting
• flour it again and feed the pasta sheet through the machine again
• as before.
• Repeat this process 3-4 more times
• flouring the machine and changing the setting down each time
• until the pasta is thin and smooth.
• Once the pasta sheets have reached the ideal thickness
• trim the edges slightly. Attach the cutting attachment to the pasta machine
• flouring it well. Run each sheet of dough through the machine once again
• cutting it into linguine. Dust the linguine well with flour and place onto a plate. Chill in the fridge while you make the sauce.
• For the lobster sauce
• cut the lobsters in half lengthways and remove the meat. Chop all of the meat except the claw meat into small pieces. Reserve the claw meat and lobster shells.
• Heat half of the butter in a frying pan until foaming
• add the onion
• carrot and thyme and cook for 2-3 minutes
• or until softened but not coloured.
• Add the reserved lobster shells
• cayenne pepper and tomato purée and cook for a further minute
• stirring well.
• Add the white wine and brandy to the pan. Carefully set the alcohol alight with a match and allow the flames to flare up and die down. (CAUTION: make sure there are no flammable materials above the pan when flaming and keep the pan away from your face and hair.)
• Add the chicken stock
• bring the mixture to the boil
• then reduce the heat and simmer for 30 minutes
• until reduced and thickened.
• Set the sauce mixture aside to cool slightly
• then transfer to a food processor and blend to a purée. (You may need to do this in batches.)
• Pass the puréed sauce through a sieve into a clean saucepan and whisk in the cream. Season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• Heat the remaining butter in a frying pan and fry the reserved lobster claw meat for 1-2 minutes on each side.
• Meanwhile
• cook the linguine in a large pan of boiling
• salted water for 2-3 minutes
• or until al dente.
• Drain the linguine and return it to the saucepan. Add the chopped lobster meat
• diced tomatoes and chervil. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pile the linguine into serving bowls and top with one lobster claw. Ladle the lobster sauce around and over the pasta.