Seafood Pasta

1 tin of white crab meat

1 pot crayfish tails

1 (v small) pot of dressed lobster

1/2 large onion

4 dessert spoons (heaped!) of thick cream. Or probably about 100ml of double.

1 egg yolk

1 spring onion, chopped

Cream sherry

Butter

Olive Oil

(Fresh) Pasta

Serves 2

Chop the onion very fine. Melt a slice of butter in a large pan. Add a little olive oil. Once the butter has melted, fry the onions slowly over a low heat until translucent.

Meanwhile start cooking up the pasta.

Once the onion is ready, add enough enough sherry to cover the pan to about 5mm. Increase the heat until the sherry boils and simmer for 2 mins. Take off the heat, and add in the cream. Mix well. Whisk in the egg yolk. Add the crab & crayfish. Stir well. Heat until the sauce is thickening - will take longer if crab / crayfish not drained properly.

Once the pasta is cooked, add to the sauce, and stir together. Add in the spring onion, and mix well. If still watery, cook down until the sauce covers the pasta.

Serve with the lobster on top of the pasta as a garnish.