for 4 person

250 g	pasta (e.g. Fine Food Tagliolini al nero di seppia)
	salted water, boiling
some	knobs of butter

1	lobster tail (250 g)
2 tbsp	olive oil
1	garlic clove, sliced
1	red onion, sliced
250 g	date tomatoes
1 dl	white port
30 g	butter
1 ¼ tsp	salt
a little	pepper

How it's done

Cook the pasta in salted water until al dente, set aside approx. 50 ml of the cooking water, drain the pasta and return to the pan. Stir in the butter, cover and set aside.

Heat the oil in a frying pan. Reduce the heat, fry the lobster on a medium heat for approx. 1 min. on each side. Add the garlic, onion and tomatoes, fry for a further 4 mins. Pour in the port, reduce to half the amount. Remove the lobster, break up the shell, remove the lobster tail, cut into pieces. Add the lobster to the tomatoes along with the butter, the reserved cooking water and the pasta, heat gently and season.

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