Ingredients:

  • 2 Cold-Water Lobster Tails (approx. 150g each), shelled and cut into 1-inch (2.5 cm) pieces.
  • 450g (1 lb) Jumbo Shrimp (Prawns), peeled, deveined, and patted dry.
  • 2 Tbsp (30g) Unsalted Butter.
  • 1 Tbsp (15 ml) Olive Oil, good quality.
  • ½ tsp Sea Salt Flakes.
  • ¼ tsp Black Pepper, freshly ground.
  • 400g (14 oz) Linguine, Tagliatelle, or Fettuccine.
  • Kosher Salt, for the pasta water.
  • 2 Large Shallots, finely minced.
  • 3 cloves Garlic, minced.
  • ½ tsp (1g) Red Chili Flakes.
  • 1 cup (240 ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc).
  • 1 cup (240 ml) Fish or Good Quality Chicken Stock (low sodium).
  • 1 generous pinch (approx. 0.25g) Saffron Threads, soaked in 1 Tbsp of warm water.
  • 1 cup (240 ml) Heavy (Double) Cream.
  • ½ cup (50g) Parmesan Cheese, finely grated, plus extra for serving.
  • ¼ cup Fresh Parsley, finely chopped.
  • Lemon Zest, from ½ a lemon (optional).

Instructions:

  1. Prepare the Saffron: Place the saffron threads in 1 tablespoon of warm stock or water and set aside to infuse and 'bloom.' Bring a large stockpot of water to a rolling boil and season generously with Kosher salt. Add the linguine and cook until al dente. Reserve at least 1 cup (240 ml) of the starchy pasta cooking water before draining.
  2. Heat the butter and olive oil in the large sauté pan over medium-high heat. Add the lobster pieces and sauté for 1–2 minutes until opaque. Add the prepared shrimp, salt, and pepper. Cook for an additional 2 minutes until about 70% cooked. Immediately remove all the seafood using a slotted spoon and set it aside.
  3. Reduce the heat to medium. Add the minced shallots and chili flakes to the same pan and sauté for 3–4 minutes until translucent. Add the garlic and cook for 30 seconds. Pour in the white wine, bring to a rapid simmer, and reduce the wine by half, scraping up any browned bits (fond) from the pan.
  4. Pour in the fish/chicken stock and the bloomed saffron (including the soaking liquid). Simmer gently for 2–3 minutes. Reduce the heat to low, pour in the heavy cream, and stir until combined. Simmer very gently for 2–3 minutes to thicken slightly. Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
  5. Adjust the sauce consistency by stirring in ½ cup of the reserved pasta water. Add the drained, al dente linguine directly into the sauce pan and toss thoroughly. Gently fold the reserved lobster and shrimp back into the pasta and heat through for only 1 minute. Stir in the chopped parsley and lemon zest, if using. Serve immediately onto warm plates.