Lobster spaghetti

[adapted from Hendersontohome] 

1. Boil a pot water, put in lobster, leave for 1 min and then put into ice water. This is to kill the lobster and so the flesh comes away from the shell easily.

2. Twist the head away, and then cut the shell down the tail and you should get a pretty in tact tail.


3. twist away the arms and with the back of the knife crack the claws and remove the flesh.


4. Pop all the bones in a pot with some mirepoix veg ( onion, celery, carrot, fennel ) whatever you have. If you have some tomatoes add, basil stalks, parsley stalks. Basically you are just making a stock for the sauce. Cover with water and simmer for 2 hours. Strain.

5. In a pan, EVO, finely chopped garlic, chilli and sauté for a min ( don't burn ) add some quartered cherry tomatoes. Eventually add the coral and smush to make the base of the sauce. 

6. If cooking with fire, remove pan off flame for a sec and add a splash of wine. Add 2 ladles of stock and reduce down.

7. Have spaghetti or whatever pasta cooking in salted water at same time.

8. When pasta is almost ready add lobster meat, tiny tiny bit of butter, then pasta and a little spoon of the pasta water.

9. Toss in the sauce, add squeeze of lemon, fresh basil and salt and pepper to taste.

Fresh lobster meat only really lasts 2 days max , and a whole lobster gives quite a bit of meat and stock so you can freeze and have ready for next time.

Moussaka, Josh Cohen's recipe

moussaka, simple as you like…
This will make one for eight.


 • Chop and fry four medium onions in a generous amount of olive oil until very soft. Add three chopped cloves of garlic about 10-15 minutes in.
 • Add 2kg of mince of any kind: lamb, chicken, soya, whatever.
 • 5 mins before the mince is done, add four large chopped tomatoes. If you can be bothered, use boiling water to peel and deseed fresh tomatoes. If you can’t, just stick em in with the peel on or use a can.
 • Once the mince is cooked, add about two large glasses of red wine, bring to bubbling, then bring it all down to a simmer (a.k.a. low heat). It should take about 45 minutes for the wine to reduce. When it’s done it should look moist and rich in colour. Make sure all the wine is cooked off – believe me, puddles of booze do not improve your moussaka.
 • While you’re waiting for the wine to reduce, slice six medium aubergines quite thickly – say 2-3 cm (they reduce a lot). Lay them on oven trays, salt them, then brush on both sides with olive oil. This bit is tedious. Pop them in the oven for around 30-40 mins at 160C, or until they’re looking golden brown.
 • By now, both the mince filling and the aubergine should have cooked. Add a big bunch of finely chopped parsley to the mince right at the end of cooking and stir through.
 • Let the mince cool (it’s more pliable). Then place a layer of the mince in a big, long oven dish, followed by a layer of the roasted aubergines, then a layer of mince, then of aubergines. Lay the mince on thick if you just want to make it two layers, or slightly thinner if you want to make it stretch to three. I prefer two but it depends on the size and shape of the dish.
 • You can put it in the fridge or freeze. If the freezer, defrost before cooking, then place in the oven for around 45 mins on 160C, covered in tin foil (very important).


It’s simple, but labour intensive. And really delicious.