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.