Fancy something a little more inspiring than your bog-standard pasta meal? The head chef from Italian eatery Ronda Locatelli recommends adding some lobster to the mix.
• 2 tsp of olive oil
• 2 cloves of chopped garlic
• 2 chopped chilli
• 2 whole lobster
• 80ml white wine (or substitute)
• 300ml lobster stock
• 160ml tomato sauce
• 8 pcs of tomato petals (cut a tomato into quarters, attached at the bottom and de-seed)
• Chopped parsley
• 2 carrot
• 2 small onion
• 2 sticks of celery
• 40ml tomato paste
• Few sticks of parsley
• 1 ltr of water
• 2 lobster heads
1 For the lobster stock, cut the carrot, onion and celery into chunky pieces and cook with a small amount of oil until the vegetables start to show colour.
2 Crush the lobster heads as much as possible before adding it to the mix, along with the parsley sticks and tomato paste. Then add water and bring to a boil.
3 Strain the ingredients through a colander and keep aside the stock to use later.
4 Once the lobster stock is done, heat the oil, adding garlic and chilli.
5 Add the lobster meat and season, and cook for 30 seconds. Add the white wine (or substitute), allowing the alcohol to evaporate. Add the tomato sauce and lobster stock.
6 Cook the linguine, leaving a minute or so before it’s cooked through, and add it to the pan.
7 Finish off cooking the pasta, then add the parsley, garlic, tomato petals, olive oil and water where necessary before serving.
Name: Alessandro Bottazzi
Clearly an admirer of Alessandro’s culinary skills, celebrity chef Giorgio Locatelli took him to Dubai to run the kitchen in Ronda Locatelli at Atlantis, The Palm Jumeirah. Alessandro was picked to take charge of the friendly eatery, which serves classic Italian fare, after working in another of chef Locatelli’s restaurants, Locanda Locatelli in London, where he spent six years at the helm as head chef.
To book a table at Ronda Locatelli, Atlantis, Palm Jumeirah, call 04 426 2626