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Gourmet Dining at the Bunkrooms

August 24, 2019

Most people may not immediately associate bunkrooms holiday accommodation with luxury dining, unlike our guests, the d’Avella's from Italy. They mentioned that they wished to cook one of their favourite recipes, linguine con aragosta (pasta with lobster). Within a few hours, Neil Jardine, of Iona Seafood, met me on Fionnphort Pier with 2 large lobsters. You simply can’t get fresher than that, or more sustainable, with no packaging, preservatives or food miles! I was very pleased to present such fine lobsters to our guests who went off to prepare their linguine con aragosta. Father, Andrea said this simple recipe is the best way to preserve the flavour and texture of lobster:

Linguine con Aragosta

Cut the lobsters in half lengthwise and then cut the four halves into pieces and put them in a pan in 60-70 g of hot extra virgin olive oil. Stir, cover and cook for 5-6 minutes over a low heat.  Add a handful of chopped parsley, salt and pepper and cook for another 7 minutes. Add 600g tomatoes, peeled, de-seeded and diced with 200g of water. Cover and cook for another 10 minutes. Boil the linguine, drain and add to the pan with the lobster; stir together for a few moments, then serve.

Iona Seafood can also supply our guests with freshly caught fish such as mackerel in season and crab all the year round.



Ross of Mull Bunkrooms owner Rachel with fresh lobster for guests