You're My Lobster Alfredo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Using kitchen scissors, cut your lobster tail[s] down the centre until you reach the end of the tail

Do this on both the underside and top of the shell, you should end up with two halves, then gently separate the lobster meat from the shell but do not remove it fully

Tip: This will make it easier to eat once cooked!

Add your cherry tomatoes to a one side of a baking paper-lined baking tray with a small drizzle of olive oil and a small pinch of salt and pepper

Cook for an initial 12-15 min or until beginning to blister

Add a generous knob of butter to a small heatproof bowl and put it in the microwave for 15 secs or until softened

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Peel and slice your shallot[s] finely

Peel and grate your garlic

Chop your parsley finely

Combine the softened butter with most the chopped parsley (leave a little for garnish!) and half the grated garlic, add a generous drizzle of olive oil and a pinch of salt and pepper – this is your garlic butter

Boil a kettle

Score your ciabatta[s] in a deep criss-cross pattern, taking care not to cut all the way through

Remove the tray with the cherry tomatoes from the oven

Add the scored ciabatta to the tray and spoon half the garlic butter (save the rest for later!) over and set aside

Add your chilli flakes (can't handle the heat? Go easy!) to the remaining garlic butter and give everything a good mix up – this is your garlic chilli butter

Add the lobster tails to the tray with the ciabatta and tomatoes and spoon the garlic chilli butter over the lobster tail meat then set aside – these are your seasoned lobster tails

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Return the tray to the oven for 12-13 min or until the lobster is cooked through and the ciabatta is golden – this is your garlic bread & chilli butter lobster

Meanwhile, combine the juice of half the lemon with a generous drizzle of olive oil and a pinch of sugar and salt in a large bowl – this is your lemon dressing

Wash your salad and add it to the bowl with the dressing – this is your green salad

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat and once hot, add the sliced shallot and cook for 2-3 min or until slightly softened, then add the remaining grated garlic and cook for 1 min or until fragrant

Once fragrant, add your Chinese rice wine, clotted cream, vegetable stock mix and grated Italian hard cheese and give everything a good mix up until the cream has melted, once melted, add the drained pasta with 50ml [70ml] [80ml] starchy pasta water and give everything a good mix up until the pasta is coated in sauce – this is your alfredo pasta