Serves 1
Directions
- 1Sweat fennel, celery, shallot, garlic, and dry spices together in butter over medium heat
- 2Add in half of the vermouth, and cook au sec
- 3Add 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
- 4Tear the brioche bun into pieces and blend in a food processor until a breadcrumb consistency
- 5Add 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
- 6Cut lobsters into little pieces
- 7Add spaghetti to boiling salted water
- 8Add 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
- 9Add the pasta to the pan and let it thicken, then add a couple knobs of butter and lobster tails, tossing to incorporate
- 10Add in the citrus peel to steep, then turn the heat off and toss together
- 11Add pasta and lobster to a plate/bowl and top with grated parmesan and toasted bread crumbs
Ingredients
- 2 whole cooked whole lobsters
- 1 fennel bulb with fronds
- 2 celery ribs
- 1 shallot
- 2 garlic cloves
- 500 grams lobster stock
- 35 % heavy cream
- dry vermouth
- pinch black peppercorns
- pinch fennel seed
- 2 fresh bay leaves
- 1 sprig fresh tarragon
- butter
- 1 lemon
- oil
- Parmesan grated
- brioche bun
- salt
- spaghetti
Equipment
panwooden spoonstrainerfood processor
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