Lobster Pasta with Chilli & Garlic

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

Instructions:

To make the lobster broth:

  1. Remove the tail meat from the lobster and cut it into small bite-sized chunks.
  2. Set to one side until you have made the pasta.
  3. Break the shell/head into chunks (don’t throw out the tomalley from the lobster head, add that to the pan).
  4. Add 3 tbsp of olive oil to a large deep saute pan (or saucepan).
  5. Once shimmering, add the shells and head and fry over medium-low heat until aromatic and the oil is a rich orange colour.
  6. Use your spatula to push and squish the hard shells about, getting plenty of roasted colour on them.
  7. Add in the broth and simmer gently for 20 minutes.
  8. Strain the stock well and boil to reduce to about 1 cup of liquid.
  9. Set aside until needed.

To make the pasta:

  1. 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.
  2. Reserve 2 cups of the pasta cooking water and then drain the pasta.
  3. While the water is coming to a boil, finely slice the garlic and chilli.
  4. Pour 3 tbsp of olive oil into a frying pan, add the garlic and chilli, then heat over very low heat.
  5. When the garlic starts to sizzle, pour in the reserved 1 cup of lobster stock and bring to a simmer.
  6. Add in the cooked pasta.
  7. Stir to combine and allow the pasta to soak up the flavour.
  8. Add around ¼ cup of the pasta cooking water, the chopped lobster, and the cubed butter.
  9. Allow this to melt and combine with the stock, turning the pasta gently to coat it in the sauce and heat the lobster.
  10. Add more pasta cooking water if the pasta starts to look too dry.
  11. Add in about two teaspoons of lemon zest and cut the lemon into wedges.
  12. Spitz the pasta with one of the wedges and keep the rest for serving.
  13. Taste for seasoning, then sprinkle with parsley and serve with your lemon wedges.
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