《芝士焗龍蝦捲捲意粉》 Baked Lobster Mafaldine with Garlic Butter & Cheese

 返香港3 星期食咗好多餐中菜同亞洲嘢，一返到嚟，個西餐胃即刻大爆發！

急不及待要快煮個《龍蝦意粉》，

波浪意粉掛滿M&S 嘅龍蝦湯 ，配埋 Waitrose 啖啖肉嘅開邊龍蝦，最後灑滿芝士放入焗爐。

出爐嗰下香到呢……一啖落去，嗯！呢個味道覺得自己真正「返到屋企」！

材料:

龍蝦尾2 隻（對半切開）

波浪意粉200g

M&S龍蝦濃湯：約 2/3 樽

番茄2 個（切粒）

洋蔥：1/2 個（切碎）

蒜頭：3-4 瓣（切片）

西蘭花：適量（切小朵）

水牛芝士碎：40 g（鋪面焗製用）

蕃茜：少許（最後裝飾用）

橄欖油 2 湯匙

無鹽牛油 15 克 

黑胡椒、鹽：適量

做法：

1. 準備意粉與配菜

煮滾一鍋水，加入少許鹽。放入 Mafaldine 意粉，跟包裝指示時間減少 2 分鐘（因為稍後會與醬汁一齊煮同埋放入焗爐）。留半碗意粉水備用。

最後 2 分鐘，順便將西蘭花放入意粉一齊汆水後撈起備用。

2. 煎香龍蝦

將開邊的龍蝦尾洗淨、吸乾水分，灑上少許鹽和黑胡椒調味。

平底鑊倒入橄欖油並加入一塊牛油溶化，放入蒜片爆香。

將龍蝦肉朝下放入鑊中煎至表面微黃，再翻面煎香蝦殼，待龍蝦肉略微變色、約 7-8 成熟，即可撈起備用（精華留在鑊中）。

3. 煮龍蝦番茄醬汁

不用洗鑊，直接用剛剛煎龍蝦的油爆香洋蔥碎。

加入番茄翻炒至軟身，釋放茄紅素。

倒入 2/3 罐馬莎龍蝦濃湯，煮滾成濃郁的龍蝦番茄醬汁。

4. 混合意粉

將煮好意粉撈入醬汁中，鋪上剛才汆水的西蘭花和龍蝦。

5. 在龍蝦肉和意粉表面灑上水牛芝士碎。

1. 將整個鍋（需確保鑊柄可入焗爐）放入已預熱的焗爐中。用高溫焗至芝士溶化、表面呈金黃焦香（約 200°C 焗 5-8 分鐘，視乎焗爐火力）。

6. 出爐後，灑上少許蕃茜 增添香氣，即可原鍋熱騰騰上檯！

💡 小貼士：Mafaldine 這種波浪邊的意粉非常掛汁，每一口都能沾滿馬莎龍蝦湯的鮮甜味，配合 Waitrose 啖啖肉的龍蝦尾，絕對是餐廳級享受！

Ingredients

Lobster tails: 2 pieces (halved)

Mafaldine pasta: 200g

M&S Lobster Bisque: approx. 2/3 can/bottle

Tomatoes: 2 pieces (diced)

Onion: 1/2 piece (finely chopped)

Garlic: 3-4 cloves (sliced)

Broccoli: appropriate amount (cut into small florets)

Shredded Mozzarella cheese: 40g (for topping and baking)

Dill: a pinch (for final garnish)

Olive oil: 2 tbsp

Unsalted butter: 15g

Black pepper and Salt: to taste

🍳 Cooking Steps

1. Prepare Pasta and Veggies

Bring a pot of water to a boil and add a pinch of salt. Add the  pasta and cook for 2 minutes less than the package instructions (since it will be tossed with the sauce and baked later). Reserve half a bowl of pasta water for later use.

blanch the broccoli florets with pasta in the last 2 mins, then remove and set aside.

2. Sear the Lobster

Rinse and pat dry the halved lobster tails. Season lightly with salt and black pepper.

Heat olive oil in a skillet, add the unsalted butter to melt, and fry the garlic slices until fragrant.

Place the lobster tails meat-side down into the pan. Sear until slightly golden, then flip to sear the shell side. Once the meat slightly changes color and is about 70-80% cooked, remove and set aside (leave the flavorful oil in the pan).

3. Cook the Tomato & Lobster Sauce

Without washing the pan, use the remaining lobster oil to sauté the chopped onion until fragrant.

Add the diced tomatoes and stir-fry until softened to release their natural flavors and juices.

Pour in 2/3 bottle of M&S Lobster Bisque and bring to a simmer to create a rich tomato-lobster sauce.

4. Mix the Pasta

Toss the cooked Mafaldine pasta directly into the sauce, allowing the wavy edges to completely absorb the rich lobster broth.

Evenly arrange the blanched broccoli on top of the pasta.

(Note: To complete the recipe based on the video: Place the lobster on top, sprinkle with the 60g of mozzarella cheese, and bake at 180°C - 200°C for 5-8 minutes until the cheese is melted and golden brown. Garnish with fresh dill before serving!)

#lobsterpast #龍蝦 #龍蝦意粉