Description
Discover how to make exquisite Lobster Spaghetti with Cherry Tomato Sauce! Learn the steps to blend fresh ingredients into a luxurious seafood pasta delight.
Ingredients
- 8 ounce (227 g) s spaghetti
- Kosher salt for pasta water
- 3 tablespoon (45 ml) s unsalted butter
- 11/2 tablespoon (83 ml) s extra virgin olive oil
- 2 garlic cloves thinly sliced
- 1 medium shallot finely chopped
- 11/4 cup (660 ml) s cherry tomatoes
- 1/2 cup (120 ml) white grape juice
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 – 3/4 pound (340 g) cooked lobster meat chopped
- 11/2 teaspoon (28 ml) s kosher salt
- Freshly ground black pepper
- 2 tablespoon (30 ml) s chopped fresh parsley or basil
- 1 tablespoon (15 ml) olive oil
- 1/3 cup (80 ml) panko breadcrumbs
- Pinch of kosher salt
- 1 teaspoon (5 ml) lemon zest
- 1 tablespoon (15 ml) finely chopped fresh herbs parsley or chives
Instructions
- Fill a large pot with water, add salt, and bring it to a rolling boil. Drop in the spaghetti and cook until it has a slight bite. Retain ½ cup of the cooking liquid, then strain the pasta.
- (Optional) For the breadcrumbs, heat olive oil in a small pan over medium. Sprinkle in the panko with a touch of kosher salt. Stir frequently for 3–4 minutes until they turn golden brown. Take off the heat, then combine with lemon zest and herbs. Put aside.
- In a large skillet on medium heat, melt butter alongside olive oil. Add garlic and shallot, cooking for 2–3 minutes until they become soft and aromatic.
- Toss in the cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they blister and some start to pop. Use the back of a spoon to gently crush a few.
- Pour the white grape juice, allowing it to simmer for 2–3 minutes. Mix in lemon zest, lemon juice, chopped lobster meat, and kosher salt. Add black pepper for seasoning and cook 1–2 minutes more to heat the lobster through.
- Introduce the cooked spaghetti and a splash of reserved pasta water to the skillet. Use tongs to blend until the sauce coats the pasta evenly. Add more pasta water if necessary. Mix in the herbs and serve immediately.
Notes
- Generously salt the pasta water; it should have a sea-like tastenStir panko constantly for even golden browning and crunchnCrush cherry tomatoes to mix their juices with grape juice and lemon
