Ancho-Lime Lobster Fettuccine

Ingredients

For 2 servings

• 225 g cooked lobster meat
• 170 g fettuccine
• 1 piece corn cob, kernels removed
• 1 piece poblano pepper, sliced
• 150 g cherry tomatoes, halved
• 2 piece garlic cloves, sliced
• 1 piece shallot, diced
• 120 g heavy cream
• 28 g unsalted butter
• 15 g pumpkin seeds, toasted
• 30 g cotija, crumbled
• 30 g cilantro
• 1 piece lime, zested and juiced
• 2 g ancho chilli powder
• 1 g ground cumin
• 1 g chilli flakes
• 14 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Cook the fettuccine until just shy of al dente, reserving some pasta water.

2. 2

   Char the corn and poblano in oil, add the tomatoes briefly, then set aside.

3. 3

   Soften the shallot and garlic in the butter, stir in the ancho, cumin and chilli flakes, then add the cream and a little pasta water and simmer.

4. 4

   Return the vegetables, add the pasta and toss until glossy.

5. 5

   Fold in the lobster, lime zest and juice, warming through, then finish with a little more butter.

6. 6

   Twirl into bowls and top with cotija, cilantro, pumpkin seeds and a pinch of ancho.