The Ultimate Lobster Pasta Recipe
A luxurious pasta dish with delicate and tender chunks of lobster tails in a smooth and flavourful tomato sauce.
Ingredients
- 300 g dry spaghetti pasta
- 2 lobster tails 300-400g each shells on
- 4 large ripe tomatoes
- 2 tbsp olive oil
- 1 large banana shallot sliced
- 4-5 garlic cloves smashed
- 1 glass of dry white wine
- 2 ladles of lobster stock
- 1/2 tsp red chili flakes
- 1 tsp salt or to taste
- A handful of cherry tomatoes
- A few basil leaves for garnish
Instructions
- Bring a large pot of water to boil. Add 1 tsp salt.
- Make vertical cuts in the bottom parts of the lobster tails.
- Place the tails into the boiling water and leave for 2 minutes.
- Transfer to a large cutting board and let cool.
- Carefully pull the shells apart at the place of the cut. Remove the lobster meat watching out for the spikes. Reserve the shells.
- Clean the meat from the veins and impurities. Cut into bite sized chunks. (see notes)
- Heat a medium pot to medium. Add the shells and fry for a minute. Add 750ml water, bring to boil and simmer for 30-40 minutes. Discard the shells. (see notes)
- In the meantime, prepare the tomatoes. Cut them in halves and pour over boiling water. Take out after a minute and let cool. Rub the cut side against a grater over a bowl. The pulp will fall through leaving the skin behind.
- Heat 2 tbsp olive oil in a pan. Add the shallots and garlic and fry for a minute until fragrant.
- Pour in the wine. Simmer over medium-high heat until the liquid has reduced to 1/4.
- Add the pureed tomatoes, chili flakes, 2 tsp tomato paste and 2 ladles of lobster stock. Stir and simmer for at least 10 minutes.
- Taste and adjust for salt.
- Use hand blender to blitz the sauce until smooth. Reserve 1/2 cups of the sauce. (see notes)
- Return the sauce to the pan, add cherry tomatoes and simmer for 5 minutes (this step is optional).
- Add the lobster meat to the pan with the sauce. Cook for 2 minutes, checking a couple of times. The lobster is ready when it has turned opaque throughout.
- Cook spaghetti one minute short of al dente. Reserve 1/2 cups of cooking water and drain.
- Return the spaghetti to the cooking pot and add the reserved tomato sauce (without the lobster) along with 1/2 of reserved pasta water. Cook over medium heat, stirring constantly, for 30 seconds.
- Add the sauce with the lobster chunks in it and heat through for about 15 seconds.
- Taste the pasta. If dry or not al dente, add the remaining cooking water.
- Serve immediately garnished with fresh basil leaves.
Notes
- The pre-cooked lobster meat can stay in the fridge for 24 hours.
- When making the stock, you can add a couple of saffron threads.
- The tomato sauce can also be prepared in advance and kept in the fridge for up to two days.