Creamiest Lobster Pasta

Serves 1
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Directions

  1. 1Sweat fennel, celery, shallot, garlic, and dry spices together in butter over medium heat
  2. 2Sweat fennel, celery, shallot, garlic, and dry spices together in butter over medium heat
  3. 3Sweat fennel, celery, shallot, garlic, and dry spices together in butter over medium heat
  4. 4Add in half of the vermouth, and cook au sec
  5. 5Add in half of the vermouth, and cook au sec
  6. 6Add in half of the vermouth, and cook au sec
  7. 7Add roasted shells and the stock, bring the stock down by half then strain through a fine strainer and season with salt and lemon juice to taste
  8. 8Add roasted shells and the stock, bring the stock down by half then strain through a fine strainer and season with salt and lemon juice to taste
  9. 9Add roasted shells and the stock, bring the stock down by half then strain through a fine strainer and season with salt and lemon juice to taste
  10. 10Tear the brioche bun into pieces and blend in a food processor until a breadcrumb consistency
  11. 11Tear the brioche bun into pieces and blend in a food processor until a breadcrumb consistency
  12. 12Tear the brioche bun into pieces and blend in a food processor until a breadcrumb consistency
  13. 13Add butter and oil to a separate pan, add breadcrumbs to the buttered oil along with a couple of garlic cloves, once crispy, remove from the oil and place on a paper towel and season with salt and toss together
  14. 14Add butter and oil to a separate pan, add breadcrumbs to the buttered oil along with a couple of garlic cloves, once crispy, remove from the oil and place on a paper towel and season with salt and toss together
  15. 15Add butter and oil to a separate pan, add breadcrumbs to the buttered oil along with a couple of garlic cloves, once crispy, remove from the oil and place on a paper towel and season with salt and toss together
  16. 16Cut lobsters into little pieces
  17. 17Cut lobsters into little pieces
  18. 18Cut lobsters into little pieces
  19. 19Add spaghetti to boiling salted water
  20. 20Add spaghetti to boiling salted water
  21. 21Add spaghetti to boiling salted water
  22. 22Add the stock and 35% cream to a pan and a splash of the vermouth to reinforce the flavor and simmer on low, reducing the cream by half
  23. 23Add the stock and 35% cream to a pan and a splash of the vermouth to reinforce the flavor and simmer on low, reducing the cream by half
  24. 24Add the stock and 35% cream to a pan and a splash of the vermouth to reinforce the flavor and simmer on low, reducing the cream by half
  25. 25Add the pasta to the pan and let it thicken, then add a couple knobs of butter and lobster tails, tossing to incorporate
  26. 26Add the pasta to the pan and let it thicken, then add a couple knobs of butter and lobster tails, tossing to incorporate
  27. 27Add the pasta to the pan and let it thicken, then add a couple knobs of butter and lobster tails, tossing to incorporate
  28. 28Add in the citrus peel to steep, then turn the heat off and toss together
  29. 29Add in the citrus peel to steep, then turn the heat off and toss together
  30. 30Add in the citrus peel to steep, then turn the heat off and toss together
  31. 31Add pasta and lobster to a plate/bowl and top with grated parmesan and toasted bread crumbs
  32. 32Add pasta and lobster to a plate/bowl and top with grated parmesan and toasted bread crumbs
  33. 33Add pasta and lobster to a plate/bowl and top with grated parmesan and toasted bread crumbs

Ingredients

  • 2 whole cooked whole lobsters
  • 2 whole cooked whole lobsters
  • 2 whole cooked whole lobsters
  • 1 fennel bulb with fronds
  • 1 fennel bulb with fronds
  • 1 fennel bulb with fronds
  • 2 celery ribs
  • 2 celery ribs
  • 2 celery ribs
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 500 grams lobster stock
  • 500 grams lobster stock
  • 500 grams lobster stock
  • 35 % heavy cream
  • 35 % heavy cream
  • 35 % heavy cream
  • dry vermouth
  • dry vermouth
  • dry vermouth
  • pinch black peppercorns
  • pinch black peppercorns
  • pinch black peppercorns
  • pinch fennel seed
  • pinch fennel seed
  • pinch fennel seed
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 1 sprig fresh tarragon
  • 1 sprig fresh tarragon
  • 1 sprig fresh tarragon
  • butter
  • butter
  • butter
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • oil
  • oil
  • oil
  • Parmesan grated
  • Parmesan grated
  • Parmesan grated
  • brioche bun
  • brioche bun
  • brioche bun
  • salt
  • salt
  • salt
  • spaghetti
  • spaghetti
  • spaghetti

Equipment

panwooden spoonstrainerfood processor