Linguine with mandarin, chilli and lobster sauce – Food & Home Magazine

Name: Linguine with mandarin, chilli and lobster sauce – Food & Home Magazine
Ingredients: 30g (2 tbsp) butter; 15ml (1 tbsp) olive or avocado oil; 125ml (½ cup) spring onions, thinly sliced; 10ml (2 tsp) crushed garlic; 5ml (1 tsp) crushed ginger; 5ml (1 tsp) green chillies, finely chopped; 240g lobster tails (4 small tails are perfect), cooked, shelled and sliced into rounds; 30ml (2 tbsp) wholegrain mustard; 2 mandarins, segmented; 125ml (½ cup) fresh mandarin juice; 45ml (3 tbsp) fresh cream; salt and freshly ground black pepper, to taste; 150g linguine pasta, cooked; 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped, to serve; 30ml (2 tbsp) fresh dill, to serve; 60ml (¼ cup) basil leaves, to serve

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Linguine with mandarin, chilli and lobster sauce is a simple dish to prepare that nonetheless packs quite a flavourful punch.

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Ingredients

30g (2 tbsp) butter
15ml (1 tbsp) olive or avocado oil
125ml (½ cup) spring onions, thinly sliced
10ml (2 tsp) crushed garlic
5ml (1 tsp) crushed ginger
5ml (1 tsp) green chillies, finely chopped
240g lobster tails (4 small tails are perfect), cooked, shelled and sliced into rounds
30ml (2 tbsp) wholegrain mustard
2 mandarins, segmented
125ml (½ cup) fresh mandarin juice
45ml (3 tbsp) fresh cream
salt and freshly ground black pepper, to taste
150g linguine pasta, cooked
30ml (2 tbsp) fresh flat-leaf parsley, finely chopped, to serve
30ml (2 tbsp) fresh dill, to serve
60ml (¼ cup) basil leaves, to serve