Lobster Spaghetti

Chef Christina Wilson prepares the Hell’s Kitchen classic, Lobster Spaghetti appetizer.

-1package Dry Spaghetti, cooked to your preference
-12oz Cooked Lobster Claw and Knuckle Meat
-TT Red Chili Flakes
-16oz Base Marinara Sauce
-1ea Garlic Clove, minced
-4ea Basil Leaf (Garnish)

-2T Olive Oil
-1 ea Spanish Onion, julienned
-1ea Whole Garlic Clove, thinly sliced
-6oz Cabernet Sauvignon
-2ea 10oz Can San Marazano Tomatoes
-8ea Basil Leaves, torn
-TT Salt and Pepper

In large stock or saucepot, heat olive oil over medium low heat. Add onions and begin to sweat. Once translucent, add garlic and stir until fragrant. Season with salt and pepper. Add basil leaves and stir gently for 1-2 minutes. Deglaze pot with red wine and allow to reduce by half. Add tomatoes and stir. Lower heat and allow to simmer for at least 1 hour. Using an immersion blender or in small batches in a standup blender, puree sauce to desired consistency and season to taste.

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Season 17 of HELL’S KITCHEN will welcome the newest batch of determined chefs who will brave Chef Gordon Ramsay and his fiery command of the kitchen as he puts them through an intense culinary academy. Throughout the season, the competitors will face a series of Ramsay’s grueling challenges to prove they possess the right combination of ingredients to win a life-changing grand prize.

The chefs will leave the pleasantries at the door as the pressure to impress Chef Ramsay will reach a boiling point. Before Chef Ramsay determines which individual chefs are worthy of a black jacket, the contestants must prove their ability to work in teams. The rewards for winners of upcoming challenges will be lavish and memorable, while the punishments will be hellish.

Lobster Spaghetti