Prep
20 min
Total
2 hrs 20 min
Serves
4
INGREDIENTS
- 4 1.5 lb. lobster
- 1 box spaghetti
- 1 cup dry white wine
- 250 ml heavy cream (35%)
- 1 cup diced red pepper
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrot
- 1 tsp paprika
- 1/4 cinnamon stick
- 1 star anise
- 2 cups chopped tomato
- 2 litres veg stock or shellfish stock
- 1/2 lemon
- 1 bunch chives chopped
METHOD
Clean lobster meat from outer shell and separate.
In a large rondo sauté pepper, celery, onion, carrots with aromatics. Add lobster shells and cook on medium heat to achieve colour on the pot. Hit with tomato’s and white wine. Roast in oven for 15 minuets to get a toasted nutty aroma from the shells.
Place back on stove and top with stock. Reduce to 1/3 and strain.
In a fresh pot add cream and bring to boil. Reduce until you have a thicker sauce it should glaze the back of a spoon. Bring spaghetti up to temperature and add to sauce. Add lobster, season with salt and pepper a touch of lemon juice and toss.
Try to spiral the pasta and plate it tall, garnish with chopped chives.