How to make Lobster Pasta with Chilli and Garlic.
Ingredients: Serves 2
- 1 cooked lobster
- 200 g pasta of your choice
- 500 ml broth
- 6 tbsp olive oil
- 1 tbsp salt
- 2 garlic cloves
- 1 red chilli
- 2 tbsp butter, chopped into cubes
- 1 lemon
- fresh parsley, for garnishing
To make the lobster broth:
- Remove the tail meat from the lobster and cut it into small bite-sized chunks.
- Set to one side until you have made the pasta.
- Break the shell/head into chunks (don’t throw out the tomalley from the lobster head, add that to the pan).
- Add 3 tbsp of olive oil to a large deep saute pan (or saucepan).
- Once shimmering, add the shells and head and fry over medium-low heat until aromatic and the oil is a rich orange colour.
- Use your spatula to push and squish the hard shells about, getting plenty of roasted colour on them.
- Add in the broth and simmer gently for 20 minutes.
- Strain the stock well and boil to reduce to about 1 cup of liquid.
- Set aside until needed.
To make the pasta:
- Bring a large saucepan of water to a boil, add in the salt and the pasta and cook for 1 minute less than the packet suggests.
- Reserve 2 cups of the pasta cooking water and then drain the pasta.
- While the water is coming to a boil, finely slice the garlic and chilli.
- Pour 3 tbsp of olive oil into a frying pan, add the garlic and chilli, then heat over very low heat.
- When the garlic starts to sizzle, pour in the reserved 1 cup of lobster stock and bring to a simmer.
- Add in the cooked pasta.
- Stir to combine and allow the pasta to soak up the flavour.
- Add around ¼ cup of the pasta cooking water, the chopped lobster, and the cubed butter.
- Allow this to melt and combine with the stock, turning the pasta gently to coat it in the sauce and heat the lobster.
- Add more pasta cooking water if the pasta starts to look too dry.
- Add in about two teaspoons of lemon zest and cut the lemon into wedges.
- Spitz the pasta with one of the wedges and keep the rest for serving.
- Taste for seasoning, then sprinkle with parsley and serve with your lemon wedges.
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