Cucina Vivo Chef de Cuisine Dayan Hartill-Law shares his beloved recipe for a summer lobster linguini.
In the kitchens of Cucina Vivo at The Star Gold Coast, Dayan Hartill-Law cooks up the kind of authentic Italian food that nonna would approve of – with a bit of that Gold Coast flair. At home, one of Dayan’s favourite summer seafoods is the painted crayfish – a tropical rock lobster native to the waters of northern Australia. “A painted crayfish linguini with olive oil and chilli is definitely my go-to pasta dish for the summer,” he says.
Here, he shares his recipe.
- 1 painted crayfish, roughly 1.2–1.5kg
- 300g saffron linguini
- 1 tbsp blended cooking oil (Dayan uses olive and canola oils)
- 1 garlic clove, finely sliced
- 1 chilli, finely sliced
- 100ml white wine
- 100ml shellfish stock
- High quality extra virgin olive oil (Dayan uses Joseph First Run), to serve
- Parsley, finely chopped, to garnish
- Carefully split your crayfish in half and clean out the poop vein and any roe/coral from the head. Choose a crayfish with nice, plump flesh.
- Heat a pan to moderate-high heat and add the blended cooking oil. Place the cray flesh side down in the pan.
- As the cray starts to colour, reduce the heat and add garlic and chilli to the oil around the crayfish, to infuse.
- Once the garlic starts to colour, add white wine, turn the cray over and pour in shellfish stock. Simmer slowly for 10-15 minutes, spooning liquid over the cray as it cooks to add more flavour.
- While cray is cooking, heat a large pot of salted water and cook your pasta.
- Once the liquid in the crayfish pan has reduced to a nice thick, consistency, add drained pasta to the pan and toss.
- Garnish with chopped parsley, drizzle with extra virgin olive oil and season.
- Transfer crayfish to serving plates and spiral the pasta on top, scattering with the cooked garlic and chilli.
- Drizzle with a little more olive oil and devour.