LOBSTER SPAGHETTI

Ingredients

Preparation

For the lobster stock

1. In a large pot lined with a steamer basket, bring 1 inch of salted water to a boil. Steam the lobster tails, top side down, until just cooked through (tails curl under), 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool.
2. When cool enough to handle, use kitchen shears to cut through the underside of the tails. Remove the meat from the shells and reserve the lobster shells. Run a paring knife along the back of each tail and remove the veins. Cut the meat into bite-sized pieces and cover until ready to use.
3. Heat the olive oil in a large pot over medium-high heat. Add the shells and cook until fragrant and deep red in colour, about 4 to 5 minutes. Add the fish stock, wine, and 1000 ml (4 cups) of water and bring to a boil. Reduce the heat to medium and simmer, uncovered, skimming impurities from the surface, until reduced to 1125 ml (4½ cups), approximately 75 minutes.
4. Strain the stock into a large measuring cup or bowl. Wipe out the pot.

For the lobster bisque

1. In the same pot, melt the butter over medium-high heat. Add the carrots, onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes.
2. Add the brandy and white wine and cook for an additional 1 to 2 minutes, allowing for some of the alcohol to cook off. Add the arrabbiata sauce, thyme, bay leaf, and strained lobster stock. Season with salt and pepper to taste.
3. Bring to a boil, then reduce the heat to medium and simmer for 30 minutes. Remove thyme and bay leaf before puréeing the soup.
4. Working in batches, purée the soup in a blender until very smooth. Return the soup to the pot.
5. Whisk together the cream and cornstarch and then stir into bisque. Bring to a boil and cook for 1 to 2 minutes, stirring occasionally, until the bisque has thickened slightly. Season with salt and pepper to taste. You will need approximately 750 ml (3 cups) of bisque. The remainder can be stored in the freezer for future use.

For the pangrattato

1. Meanwhile, pulse the bread in a food processor until it is the size of coarse crumbs.
2. Warm the olive oil in a frying pan, add the garlic, stir for a few seconds, and add the breadcrumbs.
3. Fry over medium heat for 4 to 5 minutes, until golden and crisp.
4. Remove from the heat. Stir in chili flakes and lemon zest and season with salt and pepper to taste. Allow to cool, then store in an airtight container until ready to use. You will need approximately 125 ml (½ cup) for this recipe.

Assembly

1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
2. Meanwhile, heat a large frying pan over medium heat. Add 750 ml (3 cups) of the lobster bisque and bring to a simmer.
3. Add the cooked pasta and reserved lobster meat to the frying pan and toss vigorously with tongs to coat. Cook the pasta in the sauce for an additional 2 to 3 minutes, mixing continuously. Turn off the heat and add the chopped parsley and tarragon.
4. Plate, garnish with pangrattato and serve.