My Summer holidays may be on hold due to the Covid-19 pandemic, but there’s no reason why I can’t eat as if I am on holiday! So here I have recreated a fabulous dish that I ate on the Greek Island of Paros last August – Lobster Spaghetti.

Luckily for me I know just the place to get lobster locally. A few miles down the road from home is ‘Selwyn’s Seafood Shack’, a part of the Selwyn’s Seafood empire, best known for their cockles and laverbread. The Shack is a recent addition to the business and stocks a variety of fresh fish and shellfish, as well as other foodie delights including coffee, condiments and snacks such as our favourite ‘Patatas Fritas’ crisps! If you love your seafood then the shack is definitely worth a visit.

This recipe uses a ready-cooked lobster, which Selwyn’s stock. It serves 2 as a main course or 4 as a starter. The first thing you need to do is remove the meat from the lobster! This was actually easier than I anticipated, especially as I didn’t have any specialist lobster tools! So I used a sharp knife and hammer (caution!) to split the lobster shell and claws in half, which enabled me to remove the meat easily. Don’t forget to remove the meat from the legs and head, and if there’s a black line running down the outside of the tail, remove it with the tip of a knife. Chop the lobster meat into bite-sized pieces.

Ingredients for the pasta sauce: 3 tbsp olive oil, 3 finely chopped garlic cloves, sea salt, 250g ripe cherry tomatoes (cut in half), splash of dry white wine, handful of fresh basil leaves, lemon wedges.

Recipe for Lobster Spaghetti

1. Place 250g of spaghetti into a pan of boiling, salted water and stir gently to ensure the strands don’t stick together. Cook for 10-12 minutes, until ‘al dente’.
2. Whilst the spaghetti is cooking, heat the olive oil in a large, heavy bottomed pan. Add the lobster shells to the pan and fry for a couple of minutes before discarding.
3. Add the garlic to the pan and fry until it just begins to colour.
4. Add the lobster meat to the pan and season with sea salt. Stir well.
5. Add the cherry tomatoes, white wine and half of the torn basil leaves and cook briefly.
6. Add the drained pasta to the pan and stir it into the sauce to warm it through thoroughly.
7. Garnish with the remaining basil leaves and lemon wedges before serving.
8. Enjoy with a class of cold white wine!

*Recipe adapted from BBC Food*

Selwyn’s Seafood Shack is situated on Marsh Road, Llanmorlais, Swansea, SA4 3TN. It is signposted from the main road.

http://www.selwynsseaweed.com

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