Lobster Spaghetti

Ingredients

• 2 pieces Lobster Tails (raw, meat removed from shells; shells saved for stock (about 300 g meat total))
• 3 tablespoons Olive Oil (for searing shells and sautéing aromatics)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 pieces French Shallots (finely chopped)
• 2 cloves Garlic (finely chopped)
• 1 teaspoon Dried Chili Flakes (adjust to taste)
• 250 grams Cherry Tomatoes (one punnet, halved)
• 2 tablespoons Pernod (anise‑flavored spirit for flambé)
• 120 ml Dry White Wine (dry, such as Sauvignon Blanc)
• 120 ml Tomato Passata (smooth crushed tomatoes)
• 120 ml Cooking Cream (heavy cream; prevents curdling in acidic sauce)
• 1 zest Lemon (zest only, no juice)
• 2 tablespoons Fresh Chives (finely chopped)
• 2 tablespoons Fresh Parsley (finely chopped)
• 1 tablespoon Fresh Tarragon (optional, finely chopped)
• 400 grams Spaghetti (dry)
• to taste pinch Salt (for seasoning)
• to taste pinch Black Pepper (freshly ground)

Instructions

1. Blanch Lobster Shells

   Bring a pot of water to a rolling boil, plunge the raw lobster shells in for about 30 seconds, then remove and set aside.

   Time: PT2M

   Temperature: boiling water

2. Roughly Chop Shells

   Roughly chop the blanched shells into bite‑size pieces; this will release maximum flavor later.

   Time: PT3M

3. Sear Lobster Shells

   Heat the large sauté pan until very hot, add olive oil, then toss in the chopped shells. Cook, shaking occasionally, until they turn a bright orange and become fragrant.

   Time: PT4M

   Temperature: high heat

4. Flambé with Pernod and Add Wine

   Add Pernod to the pan, ignite carefully to flambé and burn off the alcohol, then pour in the white wine and let it reduce briefly.

   Time: PT3M

   Temperature: high heat

5. Strain Shell Stock

   Place a fine mesh strainer over a bowl or jug, pour the shell mixture through, pressing to extract as much liquid as possible. Discard the solids.

   Time: PT2M

6. Melt Butter and Add Olive Oil

   Return the pan to medium‑high heat, add butter and a splash of olive oil to prevent the butter from burning.

   Time: PT1M

   Temperature: medium‑high

7. Sauté Aromatics

   Add the finely chopped shallots, garlic, and dried chili flakes. Cook, stirring, until the shallots are translucent and fragrant.

   Time: PT3M

   Temperature: medium

8. Add Cherry Tomatoes

   Add halved cherry tomatoes, gently crush them with the back of a spoon to release juices, and sauté until they begin to blister.

   Time: PT4M

   Temperature: medium‑high

9. Incorporate Lobster Stock

   Pour the strained lobster stock (and any remaining Pernod‑wine reduction) into the pan. Bring to a gentle boil and let it bubble for a minute.

   Time: PT2M

   Temperature: medium‑high

10. Add Tomato Passata and Simmer

    Stir in the tomato passata, bring the mixture back to a boil, then reduce heat and simmer gently for 5–6 minutes.

    Time: PT6M

    Temperature: low simmer

11. Cook Spaghetti

    While the sauce simmers, bring a large pot of salted water to a boil, add spaghetti and cook until al dente according to package instructions.

    Time: PT10M

    Temperature: boiling

12. Finish Sauce with Cream and Lemon Zest

    Stir the cooking cream into the sauce, then add the lemon zest. Keep the heat low and whisk until the sauce is glossy.

    Time: PT2M

    Temperature: low

13. Add Lobster Meat

    Toss the pre‑cut lobster meat into the sauce, cooking just 1–2 minutes until heated through. Avoid overcooking.

    Time: PT2M

    Temperature: low

14. Combine Pasta and Sauce

    Drain the spaghetti, reserving a splash of cooking water. Add the pasta to the pan, toss to coat, adding a little pasta water if needed for a silky finish.

    Time: PT3M

    Temperature: low

15. Add Fresh Herbs

    Stir in the finely chopped chives, parsley, and optional tarragon. Toss briefly and remove from heat.

    Time: PT2M

16. Plate and Serve

    Divide the pasta among warm plates, drizzle any remaining sauce over the top, and garnish with a final sprinkle of fresh herbs.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

22 g

Fiber

4 g