Lobster spaghetti with samphire and sheep's cheese recipe | delicious. magazine
Gill Meller's easy but impressive lobster spaghetti is served with samphire and sheep's cheese for a dinner that truly celebrates summer.
Ingredients
- 750g-1kg whole sustainable British lobster, cooked
- 350g dried spaghetti
- 100g marsh samphire, trimmed and washed (from Waitrose, Ocado, Tesco,
- Sainsbury’s and Morrisons in season, or from fishmongers)
- 50g unsalted butter
- 2 tbsp olive oil
- Good pinch chilli flakes
- 2 garlic cloves, finely grated
- 1 tbsp chopped fresh flatleaf parsley
- 50g pecorino or similar hard sheep’s cheese, grated, plus extra to serve
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