For todays 'Cook With ANNA' we have a Anna's speciality....Lobster Spaghetti!
Serves 6
3 lobsters cracked and split,
(I'm always super generous with the lobster! We have a great fish shop in Burnham market so i'm lucky!)
Packet of Spaghetti
4 large shallots - chopped
4 garlic cloves - crushed
Pinch of chilli flakes
For the Stock
Saute a chopped white onion, 2 sticks of celery cut into large pieces a few cherry toms or a couple of quartered toms, 3 bay leaves a bunch of thyme in a large pan after about 5 mins add the lobster shells, a large slosh of white wine and water to cover…..simmer for about 30 mins until the stock is a rich colour….strain it and add tablespoon of tomato purée stir and return to the heat, simmer until the stock has reduced down……add a teaspoon of cornflour (mix with a little stock first then add) simmer until the stock thickens….consistency of a sauce.
Sauté the chopped shallots and garlic until transparent and soft, add a pinch of chilli and then add the lobster stock/sauce.
Cook for 10 mins
Chop the lobster meat, (i have some pieces bite size and some smaller) add to the sauce saving some for top of the serving dish.
Drain the Spag, mix together with the sauce
Turn out onto a large serving dish sprinkle with the remaining lobster and a drizzle of olive oil.
Serve and Enjoy!
A tip, don't have Parmesan with this, it doesn't add anything and the cheese will over power the lobster flavour!
Tagged:
Author:
Anna Park
