Spaghetti with lobster
serves
4
Spaghetti with lobster
Ingredients (28)
- 1 garlic clove
- 250g cherry tomatoes
- 1 tbs extra virgin olive oil
- 20g unsalted butter
- 3 cups (750ml) lobster broth (recipe below)
- 3/4 cup (180ml) passata
- 1 tbs tomato paste
- Finely grated zest of 1 lemon, juice of 1/2 lemon
- 1/2 cup roughly chopped dill, basil & tarragon
- 1 uncooked lobster tail (300g), roughly chopped (reserved from broth)
- 400g fresh spaghetti (recipe below), or dried spaghetti, cooked to packet instructions
Lobster broth
- 1 x 1.5kg lobster, flesh removed and reserved for sauce
- 1 large carrot, roughly chopped
- 1 onion, roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves
- 2 tbs fennel seeds
- 1 tsp mustard seeds
- 1 tbs black peppercorns
- 2 tbs salt flakes
- 1/2 bunch of parsley
- 1 tbs dried dill
- 1 tsp smoked paprika
- 2 tbs tomato paste
- 1/2 cup (125ml) apple cider vinegar
Fresh spaghetti
- 200g ‘00’ flour, plus extra to dust
- 2 eggs
- 2 pinches salt
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the lobster broth, preheat oven to 200°C. Roughly break up the lobster shell and place on a large tray. Cook for 20-25 minutes until the shell is dark golden brown.
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2.Add the carrot, onion, celery and garlic to the tray and cook for a further 15 minutes, or until the edges of the vegetables are dark golden brown.
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3.Place the roasted lobster shell and vegetables in a large stock pot with the remaining ingredients and cover with 3L water. Bring to the boil, then reduce to a simmer and cook for 2 hours, or until reduced and fragrant. Strain and set aside until ready to use. (Any leftover lobster stock can be stored in airtight containers in the freezer for up to 3 months.)
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4.For the spaghetti, place flour on a clean bench. Create a well in the middle and add the eggs and 2 pinches of salt. Use a fork to mix the eggs to break up, then gradually work in some of the flour from the well, mixing in a circular motion. Continue to work your way to the outside of the well, until all of the flour is roughly mixed in with the egg mixture. You should have a rough dough.
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5.Dust the bench with extra flour and knead dough for 5-10 minutes until smooth and elastic. If the mixture feels a little dry, sprinkle with water or olive oil to bring the dough together. Wrap in cling film and set aside at room temperature for at least 30 minutes.
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6.Divide the dough in half, and flatten slightly. Roll through a pasta machine at the thickest setting. Gradually work the pasta dough through the machine, lightly dusting with flour if necessary, until the dough is about 2mm thick. (Cut the sheet of pasta in half if necessary.) Feed through the spaghetti attachment. Lightly dust spaghetti with flour and place on a tray until ready to cook. Repeat with remaining dough. Set aside.
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7.To make the lobster sauce, preheat oven to 200°C. Place the garlic clove and cherry tomatoes on a small baking tray and roast for 10-12 minutes until tomatoes begin to soften.
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8.Place the olive oil, butter, broth, passata, tomato paste, cherry tomatoes and garlic, lemon zest and juice and herbs in a large saucepan over medium heat. Bring to a simmer and cook, stirring, for 5-8 minutes until the sauce has reduced slightly. Season to taste. Add the lobster meat and reduce heat to low. Cook for 3-4 minutes until the lobster is just cooked through.
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9.Meanwhile, cook fresh spaghetti (if using)in a large saucepan of boiling salted water for 30 seconds-1 minute until tender. Drain.
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10.Add the cooked spaghetti to the sauce and stir to coat. Divide among bowls to serve.
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