Lobster is clearly one of my favourite things in the world! I could eat some every day. Pasta, risotto, club sandwiches, garlic butter, bisque… Every way to eat lobster is a good way for me! This delicious seafood is a real treasure. You can use everything and honestly, you should. Never throw the shells of that gem away! It’s a crime. HA-HA-HA Its shell is like gold! So precious. The flavour you can extract from it is amazing! Almost unbelievable! For stock, cream, broth, oil and so much more!!! I have always wanted to honour every single part of my lobster!
Today, I’m sharing with you my lobster pasta recipe. It’s rich, creamy and flavourful. At every lobster season I make this recipe. We looooooooove it!
- 250 gr pasta
- 2 live lobsters about 1 ¼ lb each
- 2 tbsp olive oil
- 1 oz Brandy
- 1 ½ cup heavy cream
- 4 thick smoked bacon stripes, diced
- 4 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- ¼ tsp chili pepper
- ½ tsp dried tarragon
- 2 tbsp unsalted butter
- Fine sea salt and black ground pepper
- Fresh grated Parmesan
For the lobsters process
1- In a large pot, bring water to a boil, season with sea salt and add the lobsters one at the time. Lobsters should be totally submerged in water. Do not cover. Start the cooking time when the water is boiling back. Cook the lobster about 7 minutes. You need to undercook the lobster for this recipe. The cooking process will continue later in the sauce and you absolutely don’t want to have over-cooked lobsters. It would be a crime! HA-HA-HA
2- Place the boiled lobsters in cool water with ice for about 5 minutes to stop the cooking process.
3- Shell the lobsters and keep all the shells in a large bowl. Don’t throw anything. Put the meat in another bowl, roughly shred the meat (you want some bigger chunks in the mix), cover and save for later. Be careful not to break the claws. We want to keep them intact as much as we can.
For the sauce
1- Heat a large saucepan on medium-high heat. Put the olive oil and add all the crushed cooked lobster shells. Sauté for about 3–5 minutes until fragrant. Remove the saucepan from heat and the add the Brandy. Ignite with a long match and return to heat. Shake until flame burn down and go out, then add the heavy cream. Reduce the heat to low and let simmer slowly for about 30 minutes.
2- Strain and press on the shells to make sure you extract all the liquid and flavour. Put back the lobster cream in a saucepan and save for later. Now you can discard the shells.
3- In a large skillet on medium-high heat, brown the bacon with a little drizzle of olive oil. When the bacon is brown and crisp reduce the heat to medium low and then add the minced garlic and the chili pepper. Don’t brown the garlic. Cook for about 1 minute until fragrant and then add the lobster cream, the lemon juice, the honey and the tarragon. Let simmer for about 5 minutes, add the unsalted butter and stir. The butter will bind the sauce. Season with the fine sea salt and the black ground pepper.
4- Meanwhile in a large pot, bring water to a boil with a little amount of olive oil and cook the pasta until ready. AL DENTE!!! Pleaaaase!!! HA-HA-HA Keep a little of cooking water if you think the sauce is too thick.
5- Add the shredded lobster meat into the sauce and let simmer for another 2 minutes. (Keep the claws for the serving presentation it will look stunning.)
6- Put the cooked pasta into the saucepan and stir until all the pasta is perfectly coated with the sauce and the lobster meat. Add a little bit of cooking water if you want it saucier.
7- Split everything in two large and beautiful bowls. Place the claws on top and grate a lot of fresh Parmesan. Et voilà!! You cannot ask for anything better!
Don’t be scared about those amazing little beasts. It seems scary to cook them at first but it’s really simple. Yes it takes a bit of time to shell the lobster but OMG It is worth it! The first bite will confirm it! It’s a one way ticket to heaven!