King Prawn Linguine with Chilli Lobster Bisque

12 May 2016

The sun is shining, time for King Prawn Linguine with Chilli Lobster Bisque

Serves 4:


  • 500g x Linguine
  • 24 x Large King Prawns (tails left on)
  • 1 x Chilli (deseeded and finely chopped)
  • 1 x Onion (finely chopped)
  • 1 x Garlic (finely chopped)
  • 2 x Celery Sticks (finely chopped)
  • A bunch of Basil (finely chopped)
  • 1 x Carrot (finely chopped)
  • 500ml x Lobster Bisque
  • 100g x Fresh White Crab Meat
  • Salt and Pepper
  • 10ml x Italian Olive Oil
  • 100ml x White Wine
  • 50ml x Double Cream


  1. Sweat the Onion, Carrot, Garlic, half the Chilli and Celery until soft.
  2. Add White Wine and reduce by half.
  3. Add Lobster Bisque and reduce by half again, add a small amount of Double Cream and check the Seasoning.
  4. Cook your Pasta in boiling salted water, drain once cooked.
  5. Add the Linguine to the Lobster Bisque and Vegetables.
  6. Fold in the White Crab Meat, add half of the finely chopped Basil and fold until it is all thoroughly mixed in.
  7. In a new sauté pan, add a little Olive Oil and cook the King Prawns with the remaining Chilli until the Prawns are golden pink.
  8. Sprinkle the remaining Basil over the Prawns.

To Serve:

  • Arrange a quarter of the Linguine into each bowl
  • Top with the Prawns, add a little extra sauce and garnish with the Basil