Lobster Spaghetti
Jack Munn
2
15 minutes
40 minutes
Mediterranean
Main
My new favourite pasta dish. An unctuous lobster spaghetti in a rich garlic tomato sauce. This lobster was caught by the Glas-Y-Dorlan out of Pembrokeshire.
Never discard lobster shells. They still hold so much flavour, and by boiling them down with vegetables, you can create an amazing stock that literally tastes of the sea. Even better, use that stock to make your lobster sauce.
Ingredients
1x 500-750g lobster, cooked
olive oil
3 cloves garlic
2 chopped chillis
2 shallots
100ml white wine
1 tin chopped tomatoes
180g spaghetti
1tbsp butter
chopped parsley
Directions
Separate the meat from the lobster shell. Make sure not to discard the shell. In a pot, add a drizzle of olive oil, then add all the shells. Begin frying over a medium heat, then add a roughly chopped shallot, celery, chilli and 2 whole garlic cloves. Fry till fragrant, then add the wine. Cook out the alcohol, then add the chopped tomatoes + 400ml water. Leave to bubble away till thick (about half an hour)
Preheat a large pot of boiling water, heavily salt it, then add the spaghetti. Cook till just under al dente.
Pass the lobster sauce through a sieve and squeeze out any sauce remaining in the vegetables/shells.
In a non stick pan, add olive oil and the butter and fry off the shallots for 3-4 minutes until softened. Add the garlic, fry for 1 minute. Chop up the lobster meat, then add to the pan. Mix together, then add the cooked spaghetti. Slowly add the lobster sauce until all incorporated and to the sauciness of your liking.
Plate up in a nice bowl, garnish with parsley and enjoy.
