Lobster Spaghetti

Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 1/4 lb. cooked spaghetti
• 1 large lobster, roughly 1 1/2 to 2 lb.
• 2 Tbsp. canola oil
• 1 pint heavy cream
• 2 Tbsp. sambal (an Asian hot sauce)
• 1/4 cup San Marzano tomato puree or homemade marinara sauce
• 6 cloves garlic, minced
• 1 small shallot, finely minced
• 3 Tbsp. unsalted butter
• 2 Tbsp. fresh chives or scallions, very thinly sliced
• Salt to taste

Directions

1. Bring a large pot of salted water to a boil. Submerge the lobster in the boiling water and cook for two minutes. Shock in a bath of ice water to stop the cooking process. Once the lobster is cool enough to handle, remove from the ice and crack the shells to harvest all of the meat from the lobster. You can use a rolling pin to extract those small, yet delicious bits of meat from the legs. Reserve the shells. Cut the tail and claw meat into bite-sized pieces and set aside.

2. In a medium- sized sauce pan, heat the oil over medium-high heat. Add the lobster shells and cook until slightly aromatic, about 5 to 6 minutes. Stir in shallots and garlic, and cook until the garlic just begins to turn golden. Add the sambal and toast for one minute, then add the heavy cream. Season with salt to taste. Allow the mixture to simmer until cream has thickened. Strain out all lobster shells and hold warm.

3. In a large saute pan, melt the butter over medium heat until it starts to foam. Add chopped lobster is warmed through, but not overcooked. Add tomato and a small amount of the spicy cream sauce. You can add as much as you like, but the idea is to just have enough to coat the pasta without any excess sauce in the bottom of the bowl. Taste and adjust seasoning with salt as desired. Toss with chives or scallions and serve.

4. season with salt to taste.

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