Option D - Curried Lobster Soup followed by Spaghetti alle Vongole
Curried Lobster Soup followed by Spaghetti alle Vongole

Discover more Lobster or Clams (Parlourde).

Option D - Curried Lobster Soup followed by Spaghetti alle Vongole

From £42.75 Per Meal for Two
Curried Lobster Soup Lobster as you’ve never known it. The sweetness of our Cornish pot-caught lobster meat balances beautifully with artfully blended rich and subtle Madras spice, and served with a chunky tomato, roasted pepper, coriander leaf and lobster oil dressing for a bit of bite and freshness. Spaghetti alle Vongole We regularly have our customers crying out for clams, so here they are in our take on the classic Spaghetti alle Vongole. Our chefs have created a rich sauce packed with tomatoes, shallots, garlic and red chilli, layered with wine and rose harissa. To finish the dish a vibrant plum tomato, roasted red pepper and coriander salsa is added for an extra layer of freshness. Centre stage of course are our wonderfully fresh Parlourde Clams. Sourced from the natural harbour of Poole in Dorset where the species thrives in sustainably managed stocks, these meaty, salty little clams are a delight to cook with, with their sweet flesh and pretty shells. The whole dish is incredibly easy to assemble; all you have to do is cook the pasta, heat the sauce, add the clams to cook and steam open for a few minutes, and you are all set for a very special springtime seafood dinner. You will receive: * 400g pouch of Curried Lobster Soup * 60g pouch of Tomato, Coriander & Lobster Oil Salsa * 1kg Fresh Parlourde Clams (SHELLFISH, MOLLUSC) * 400g pouch of Vongole Sauce * 170g Pouch Salsa Vongole * 250g Spaghetti (GLUTEN) Ingredients (Allergens in UPPER CASE): Curried Lobster Soup - SHELLFISH Stock (CRUSTACEA, SHELLFISH, CELERY), CREME FRAICHE, Tomatoes, Onions, CELERY, Fennel, Carrots, Curry Paste (MUSTARD), Coriander, Chilli Sauce (Sugar, Chillis, Vinegar, Salt), Salt, Lemon Juice, Concentrated Stock Base (FISH, CELERIAC), Cayenne Pepper, Chilli Powder. Tomato, Coriander & Lobster Oil Salsa - LOBSTER MEAT, LOBSTER OIL (LOBSTER Shells, Pomace Oil, Sunflower Oil, Carrots, Onions, Fennel, Tomato Paste, Garlic, Lemon Zest, Thyme, Dried Parsley, Curry Powder (MUSTARD), Black Peppercorns, Fennel Seeds, Coriander Seeds, Crushed Chillis, Papriks, Cardamom, Star Anise, Bayleaf), Plum Tomatoes, Roasted Red Peppers, Coriander. Vongole Sauce - Tomatoes, Fish Cream Sauce(FISH Stock(Fish Bones, Carrot, CELERY, Onion, Fennel, Leek, Herbs), CREAM), White Wine(SULPHITES), Shallots, Red Wine(SULPHITES), Sugar, Olive Oil, Garlic, Tomato Puree, Rose Harissa, Parsley, Salt, Chilli, Pepper. Salsa Vongole - Tomato, Pepper, Olive Oil, Coriander. Nutritional Information: Curried Lobster Soup per 100g: * Energy **64kcal / 266kj** * Fat **4.8g** * Saturates **2.9g** * Carbs **2.0g** * Sugars **2.0g** * Protein **2.6g** * Salt **0.52g** Tomato, Coriander & Lobster Oil Salsa per 100g: * Energy **166kcal / 687kj** * Fat **14.4g** * Saturates **2.0g** * Carbs **2.2g** * Sugars **2.0g** * Protein **6.2g** * Salt **0.22g** Vongole Sauce per 100g: * Energy **220kcal / 851kj** * Fat **16.4g** * Saturates **8.8g** * Carbs **8.8g** * Sugars **5.9g** * Protein **3.3g** * Salt **0.45g** Salsa Vongole per 100g: * Energy **279kcal /1147kj** * Fat **29.5g** * Saturates **4.2g** * Carbs **2.0g** * Sugars **2.0g** * Protein **0.6g** * Salt **0.02g**

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Recipes & Cooking illustration

Recipes & Cooking

CURRIED LOBSTER SOUP Method: * Empty the pouch of Soup into an appropriate saucepan * Place on a medium heat and bring to the boil * Simmer for 2 minutes * Divide between 2 bowls * Divide the Salsa between the 2 bowls of Soup * Serve with crusty bread SPAGHETTI ALLE VONGOLE method: *Wash the Clams under running water for a minimum of 2 minutes to remove any sand or dirt, then drain and set aside. *Bring to the boil a large pan of oiled and salted water. Add the spaghetti and cook for approximately 8 minutes. *Once cooked, drain the spaghetti in a colander but keep warm. *Place the Vongole Sauce in a large pan and bring to the boil. Add the Clams and cook for 3-4 minutes or until the Clams have all fully opened, discarding any that do not open. *Add the spaghetti and mix together, then also add the Salsa mix. Stir once more and serve.
Sustainability illustration

Sustainability & Provenance

We are really proud of the provenance and quality of our Cornish lobster. We have close relationships with a small number of fishermen and many of them land directly to us. Not only that we provide them with bait for their pots in the form of our fish frames and waste. This is a real win win as it eliminates the need for us to dispose of our waste and provides our fishermen with free bait. [Read more](https://www.fishforthought.co.uk/blog/sustainable-lobster)

Customer reviews

Clams

We have just finished a plate on Tagliatelle Vongole with your clams. One didn’t open, one cracked, the rest of the kilo were sweet, tender and tasty. We will be back for more. Brilliant sourcing.

Mike C, Wiltshire

Best Christmas Lunch Ever!

Been meaning to post this for ages! Best Christmas lunch ever! After a walk on the cliff tops, a pint in the local it was open the box with lobsters and crab meat in (still good and cold after a night in the garage), boil some new potatoes, make a salad and sorted! Tastiest, easiest and unbeatable! As ever the lobsters and crab meat were superb - THANK YOU. x

Cara Boden, Derbyshire

A Huge Thank You!

Dear All at “Fish for thought” Just wanted to let you know how hugely happy I was with my order of 3 cooked, split ,cleaned Cornish lobsters you delivered on July 22 , we had them for dinner on my birthday the following day, and they were absolutely fantastic all 6 of us agreed they were the most delicious lobsters we had eaten in a very long time. Thank you for such a wonderful professional service. Lady Susie Heygate

S Heygate, London