Squat Lobster fusilli with baby plum tomatoes

A few weeks ago I spied a wee treat at the Farmers Market - something I'd heard about from friends who came from the west coast but had never seen or tasted myself. Two wee tubs sitting amidst the peppered mackerel and smoked salmon they sell in abundance. I had to have them. They were expensive and I had no idea how to cook them, but I bought them anyways. Two 100g pots of shelled squat lobster tails.

I just threw together this little recipe tonight with what I had the fridge. The squat lobster tails had to be taken out of the freezer yesterday as the bloody thing is in serious need of defrosting, and the wee pots of loveliness were in danger of going to waste.

Squat lobster fusilli with baby plum tomatoes
1 tbsp rapeseed oil
1 onion, sliced
5 cloves garlic
200g squat lobster tails, shell removed
10 baby plum tomatoes
Spelt fusilli (regular wheat pasta can be used as well, I'm just trying to cut down on wheat)

Cook fusilli in boiling water.

Heat oil in a heavy bottomed pot. Add the onions and sauté gently until softened. Add squat lobster tails and sauté until just cooked - do not overcook! Finally add tomatoes and garlic, give it a stir just to heat through, and remove from heat.

Toss with cooked pasta.

Poshest packed lunch ever!




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