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Ananas' lobster spaghetti

A decadent pasta recipe to make during summer.

Ananas' lobster spaghetti.
Ananas lobster spaghetti. Photo: Supplied

Ingredients

Tomato sauce (makes about three cups)

1/4 cup olive oil

1 small onion, finely chopped

1 small clove garlic, minced 

2 x 440g tins of tomatoes (preferably San Marzano), cored and crushed by hand 

kosher salt and freshly ground black pepper, for seasoning

Lobster stock

1 tbsp grapeseed oil 

Shells from 2 lobsters (use the shells from the lobster used for the spaghetti)

1/2 cup onion, diced 

1/2 carrot, diced 

1 celery stalk, diced 

3/4 cup tinned plum tomatoes (preferably San Marzano) cored and crushed by hand 

1/2 cup white wine 2-4 cups of water (enough to completely cover the lobster)

1/2 lemon, juiced  

5 black peppercorns 

7 parsley stems 

1 bay leaf 

Lobster spaghetti
 
2 live lobsters (about 700g each) 

2 tbsp grapeseed oil 

1/4 tsp chilli flakes 

1 cup brandy 

1 cup tomato sauce (recipe below)

1 cup lobster stock  (recipe below)

Lobster roe and tomalley (reserved from the lobsters)

450g spaghetti 

10 fresh basil leaves cut into long thin strips, plus 2-3 for garnish

Splash of good quality olive oil

Kosher salt and freshly ground black pepper, for seasoning 

Method

Tomato sauce (makes about three cups)

Heat olive oil in a saucepan over medium heat, add onion and saute for about 4 minutes, or until translucent. Add garlic and cook for 1 minute. Add tomatoes and their juices and crush them lightly in the pan. Bring briefly to the boil, then reduce the heat to low and simmer gently for about 45 minutes or until the tomatoes fall apart completely. 

Season sauce with salt and pepper, then puree with an immersion blender or in a stand blender.

Strain through a fine mesh sieve.

Lobster stock 

Heat oil in a large saucepan over medium heat, add lobster shells and saute for 3-4 minutes or until they turn bright red. Add onion, carrot and celery and saute for 3-4 minutes, or until tender but not browned. Add tomatoes, pour in wine and cook until the liquid is reduced by half. Add enough water to cover the ingredients and add lemon juice. 

Combine peppercorns, parsley stems and bay leaf in the centre of a piece of cheese cloth or coffee filter, bring the edges together and tie securely with kitchen string. Add the sachet to the pan, adjust the heat so the liquid remains just under a simmer. Cook for 45 minutes. Skim stock every 10 minutes to remove any impurities. Remove lobster shells and herb sachet. Using an immersion or stand blender puree the stock in the pan.

Strain stock through a chinois or fine-mesh sieve lined with cheesecloth into a clean container. Use immediately or leave to cool and refrigerate.  

Lobster spaghetti

Split the lobsters in half in lengthwise (uncurl the tail and lay it flat on a cutting board or a work surface, insert a sharp knife behind the head and cut the shell in half lengthwise; turn the lobster onto its back and insert the knife into the abdomen where the tail meets the thorax and cut down to split the tail end in half; reverse directions and split the tail in half, separate the halves).

Remove and discard the sand sac from the head. Remove the long sac of dark green substance (tomalley) and orange roe and reserve for adding to the sauce (they will thicken the sauce and add flavour).

Remove the lobster meat and cut into chunks. Season with salt and pepper. Use the shells for the stock.

Heat grapeseed oil in very large saucepan over medium heat. When the oil is hot, place lobster meat in the pan and cook for 3-4 minutes.

Add chilli flakes and brandy. Carefully ignite the brandy by tipping the pan towards the flame and then immediately returning it to a flat position on the burner, allowing the flame to die.

Add 1 cup of the tomato sauce, lobster stock, lobster roe and tomalley, cover and cook for 3-4 minutes or until the lobster meat is opaque and cooked through. Keep sauce warm over low heat. Bring a large pot of salted water to the boil, add spaghetti and cook for 8-9 minutes or until spaghetti is tender, but still firm.

Drain spaghetti, add to the sauce along with the sliced basil leaves and enough olive oil to make the sauce creamy and toss for a minute or two until the pasta absorbs some of the sauce. Taste and adjust seasoning as required.

Main ingredient:
Shellfish, Pasta
Cuisine:
Italian
Course:
Dinner
Occasion:
Dinner Party

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