Hi. Grace here. I love cooking food from scratch – not only healthier (with less salt and sugar than pre-prepared dishes) but also tastier. Plus, you can add any ingredients that you like to personalise the recipe to you and your family’s particular tastes. But I don’t want to be slaving over a hot oven! So, this Cheat’s Lobster Spaghetti recipe uses tinned soup – yes, tinned soup. The only tinned soup I would wholeheartedly recommend mind you. No-one is more surprised than me that it tastes as good as it does. I know I’m blowing my own trumpet here but this quick and easy recipe is one I think you’ll want to make again and again.
Annabel gave me some peanut rayu – a relish that I’d never seen before. Definitely once seen never forgotten – am now ladling spoonfuls onto anything remotely Asian inspired because I love it’s crunchy spiciness.
CHEAT’S LOBSTER SPAGHETTI
A super quick lunch or supper that may not take much time but is packed full of the taste of the sea. If you can’t get samphire, which I couldn’t (shame, I really love the stuff!) use rocket instead. I am definitely not a fan of tinned soup but Baxters Lobster Bisque is exceptional and certainly saves a huge amount of faffing around making your own.
Ingredients
150g spaghetti
8 shell on raw prawns (as large as you can find)
Half finely chopped red chilli.
Grated zest of an unwaxed lemon
Tin of Baxters Lobster soup
Quarter of cucumber
2 spring onions
Peanut rayu
Directions
- Decant the soup into a large saucepan and pop in the chilli and your raw prawns, shell and all. Heat gently until the prawns are cooked through.
- Meanwhile, finely chop the spring onions and cucumber and set aside.
- Put the spaghetti into another saucepan and pour over boiling water and cook as per packet instructions (preferably al dente).
- Drain the pasta and put into two warmed bowls. Add four prawns and half the lobster soup to each portion. Top with the fresh cucumber, spring onions, a sprinkling of lemon zest and a good dollop of rayu. If you have any coriander or similar handy, pop some on top.
Notes
- Next time I’m going to add a good handful of samphire to the soup.
More tried and tasted recipes can be found here