Spaghetti with lobster
Spaghetti with lobster
Last weekend I ran across a sale on small lobster tails at Albertson’s, so I picked up a couple to try out in Chef Ramsay’s spaghetti and lobster recipe.
In chef’s recipe he calls for a whole lobster (live), which I didn’t have a the time so I substituted tails. Now I didn’t have enough lobster in my first attempt (I believe) so next time I will either increase the lobster or decrease the amount of spaghetti leaving all the other ingredients alone.
You could taste the lobster in every bite and had a wonderful zip from the green chile. His recipe does not give too many specifics like time so I had to wing it, but it wasn’t too hard.
Another thing I would do different is to chop the cherry tomatoes coarser (bigger) because it takes several minutes for the white wine to get absorbed into the ingredients (as you will find out later).
2 1/4 pounds freshly cooked lobster – I used two medium tails and will use three or four next time.
1 1/3 pounds cherry tomatoes diced (note: leave them coarse (large)
2 scallions finely sliced (green onions)
1 green chile, seeded and chopped
1 garlic glove, chopped
4 tbsp unsalted butter
Salt and pepper
1 cup dry white wine
1 pound spaghetti (lower this amount if your not using full amount of lobster)
1 tbsp olive oil
1/3 cup heavy cream
Handful of basil, chopped
Olive oil to drizze
For tails, rinse the tails and set on a cooking sheet shell down.
Cut up some unsalted butter and place on the lobster (underbelly up).
Preheat your oven to 400 degrees.
Bake for 10 minutes.
Remove and let cool.
With the belly down (shell up) take a sharp knife and cut a line down the back of the shell from the tail to the head.
Rinse the sand sack from the third joint.
Pull the meat from the shell and cut into bit size pieces and set aside.
In a heavy pan over medium heat, put the tomatoes, scallions, chile, garlic and butter. Cook until soft but not colored.
Season with pepper.
Add the wine and cook until it has evaporated (this may take 10 minutes or so). The goal is most of the liquid to be gone. Don’t over stir or break up the tomatoes.
Now add the spaghetti to a large pan of boiling water (add salt and olive oil) and cook for 4 minutes.
While the spaghetti is boiling, add the lobster to the sauce and stir in the cream and basil. Warm through gently (about 2-3 minutes).
Drain the pasta and toss with the lobster sauce. Plate up on warm plates and sprinkle Parmesan over the top. Drizzle with a little olive oil. Serve promptly.