Lobster Pasta Recipe
The key to a perfect Lobster Spaghetti lies in the quality of the ingredients and the precise execution of the recipe. To recreate Gordon Ramsay's masterpiece at home, you'll need the following:
Ingredients
- Two 1¼-pound live lobsters or 1 lb. (C.B.T.) claw, body, tail meat mixture
- 12 oz. spaghetti
- 4 tbsp. extra virgin olive oil, plus more for garnish
- 3 garlic cloves, finely chopped
- 1 large shallot, finely chopped
- ⅛ tsp. crushed red pepper flakes, or more to taste
- ½ cup dry white wine
- 8 oz. tomato sauce, homemade or store-bought
- ½ cup plus
- 2 tbsp. vegetable broth
- Kosher salt and freshly ground black pepper
- 2 tbsp. chiffonade fresh basil for garnish as well
- 2 tbsp. chopped fresh parsley, for garnish as well
Instructions
- Get a large bowl of ice water. In a large pot of boiling water, cook the lobsters for 10–12 minutes.
- Remove the lobsters from the water and place them into the bowl of ice water, stopping the cooking process.
- After cooling, remove the meat from the tails, claws, and knuckles. Chop the lobsters into small pieces.
- Start a large pot of salted water to a boil.
- Once the water boils, add the Spaghetti and cook till al dente; stirring often stops the pasta from sticking.
- While the pasta is cooking, heat 3 tbsp olive oil in a 12-inch sautés pan over moderate heat.
- Add garlic, shallot, crushed red pepper flakes, and sauté until soft and lightly brown for 3 minutes.
- Now add the white wine and reduce the heat to 1/3. Stir in the tomato and ½ cup vegetable broth, season, and simmer for 5 minutes.
- Add some of the remaining vegetable broth if the sauce is too thick.
- Add lobster meat to the sauce and continue cooking for 1 minute.
Video
Notes
Adapted from Gordon Ramsay's Hell's Kitchen TV Show.