Lobster spaghetti with tomato water

SERVES 2 // PREP TIME 20 MINS // COOK 20 MINS

4 ripe oxheart tomatoes (200gm each)

1 golden shallot, very finely chopped

5 large basil leaves, plus extra small leaves to serve

2 cooked lobster (450gm)

50 gm butter

60 ml (1/4 cup) extra-virgin olive oil

1 garlic clove, crushed

2 tsp baby capers

300 gm dried tagliarini

300 gm dried spaghetti

1 Place a sieve over a bowl. Finely chop oxheart tomatoes and place in the sieve, lifting any juices from the chopping board with your knife into the sieve. Sprinkle with 11/2 tsp crumbled flaked sea salt, add half the chopped shallot and scrunch basil leaves, then toss well to combine. Set aside while preparing the rest of the recipe, stirring occasionally to release tomato water; you will need 200ml tomato water.

2 Meanwhile, remove all meat from lobster, chop coarsely and refrigerate until required.

3 When ready to serve, bring a large saucepan of salted water to the boil. Heat butter and oil in a large frying pan over medium heat, add garlic, remaining shallot and capers; stir until fragrant (1 minute).

4 Meanwhile, cook pasta in boiling water 2 minutes less than packet instructions (4 minutes). Drain, add to the frying pan with tomato water, cook, tossing pasta frequently until glossy and cooked to al dente. Add chopped tomato, sliced basil and lobster; toss just to combine. Divide among bowls and scatter with extra basil leaves.