Chef Gordon Ramsay lobster capellini recipe is a delight to have with the delicious lobster pasta sauce. The creamy yet chunky tomato sauce with the lobster is a perfect partner to the thin strands of Capellini pasta.
Place the tomatoes, chili, onion, garlic, and butter in a heavy-based pan and cook over moderate heat until soft but not colored.
Break the tomatoes up with a spoon as they cook. Season with pepper, add the wine and slow-cook until the wine has virtually evaporated and the tomatoes have caramelized.
The sauce will be quite chunky in texture: if you prefer a smoother sauce, pass the mixture through a sieve and return to the pan.
Bring a large pan of water to the boil, add salt, the Capellini and oil and cook till al dente.
Take the lobster meat and cut it into small pieces.
Drain the Capellini in a colander and transfer to a warm serving plate.
Add the cream to the tomato sauce and bring to the boil. Add the lobster and toss to warm through. Do not overcook at this stage.
Pour over the Capellini, scatter over the basil and parmesan, drizzle with the oil and serve immediately with a crisp green salad.
Serve with a simple green salad with lardoon and soft boiled eggs.