500g gluten free tagliatelle, cooked according to packet instructions
For the lobster sauce
2 cooked lobsters
50g/2oz lactose free butter
1 celery stalk, roughly chopped
1 carrot, roughly chopped
4 sprigs fresh thyme
¼ tsp cayenne pepper
1 tbsp tomato purée
75ml/3fl oz white wine
75ml/3fl oz brandy
500ml/17fl oz low FODMAP chicken stock
75ml/3fl oz lactose free double cream
salt and freshly ground black pepper
3 tomatoes, peeled, de-seeded, diced
2 tbsp chopped fresh chervil
For the lobster sauce, cut the lobsters in half lengthways and remove the meat. Chop all of the meat except the claw meat into small pieces. Reserve the claw meat and lobster shells.
Heat half of the lactose free butter in a frying pan until foaming, add the celery, carrot and thyme and cook for 2-3 minutes, or until softened but not coloured.
Add the reserved lobster shells, cayenne pepper and tomato purée and cook for a further minute, stirring well.
Add the white wine and brandy to the pan. Carefully set the alcohol alight with a match and allow the flames to flare up and die down.
(CAUTION: make sure there are no flammable materials above the pan when flaming and keep the pan away from your face and hair.)
Add the chicken stock, bring the mixture to the boil, then reduce the heat and simmer for 30 minutes, until reduced and thickened.
Set the sauce mixture aside to cool slightly, then transfer to a food processor and blend to a purée. (You may need to do this in batches.)
Pass the puréed sauce through a sieve into a clean saucepan and whisk in the lactose free cream. Season, to taste, with salt and freshly ground black pepper. Keep warm.
Heat the remaining lactose free butter in a frying pan and fry the reserved lobster claw meat for 1-2 minutes on each side.
Meanwhile, cook the gluten free pasta according to the packet instructions, do not overcook.
Drain the gluten free pasta and return it to the saucepan. Add the chopped lobster meat, diced tomatoes and chervil.
Season, to taste, with salt and freshly ground black pepper.
To serve, pile the linguine into serving bowls and top with one lobster claw. Ladle the lobster sauce around and over the gluten free pasta.
Recipe adapted from: Good Food