by pierino
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biffbourgeois's Testing Notes:
Expand Collapsepierino's Notes:
Expand1 1/2 pound Atlantic lobster Ask a question about this ingredient
7 ounces cherry tomatoes Ask a question about this ingredient
8 ounces flat pasta; tagliatelle, fettucine, or pappardelle Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 shallot, chopped Ask a question about this ingredient
1 clove garlic, chopped Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1 shot vodka Ask a question about this ingredient
1 teaspoon red pepper flakes (or more to taste) Ask a question about this ingredient
Salt and cracked black pepper Ask a question about this ingredient
½ cup heavy cream Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
Prep the garlic and shallot. Rinse the cherry tomatoes and with your sharp knife cut each in half longitudinally.
Ask a question about this stepMurder the lobster. Boil it to your own method with the bay leaves for about 8 minutes. SAVE THE WATER YOU BOILED IT IN. When Monsignore Aragosta is cool enough to handle extract the meat with your surgical instruments.
Ask a question about this stepIn a hot skillet melt the butter.
Ask a question about this stepAdd the shallot and garlic just long enough to color. Add the tomatoes and allow them to melt a little bit. Season with the pepper flakes as well as the salt and pepper.
Ask a question about this stepAdd the vodka to the pan from a glass not the bottle. You can set it on fire if you want to impress but it’s not necessary.
Ask a question about this stepAdd the cream and tomato paste and stir. The tomato paste is in there to provide a pinkish color to complement the lobster and the tomatoes. Reduce the sauce while the pasta cooks.
Ask a question about this stepAdd the lobster parts. You can slice these to your own taste for presentation*.
Ask a question about this stepMeanwhile bring the lobster water back to a boil. Add the pasta and cook until al dente.
Ask a question about this stepWhen the pasta is ready stir into the tomato and sauce mixture. Taste for seasoning as it may need more black pepper.
Ask a question about this step*Note to cook: I truss the lobster to a wooden spoon because it keeps the tail from curling, and whether you’ll be slicing it or keeping it intact it will give you more presentation options.
Ask a question about this stepThank you my friends for your comments. Whatever residual lobster essence is left in the water does contribute flavor to the pasta itself, so it does work. Hopefully you will find uses for the shells and head of Monsignore Aragosta to make a seperate stock.
Awesome recipe! And I too love using the lobster water....I use broths whenever I can for cooking pasta.
Doesn't get any better than lobster, pasta, tomatoes.
I love the touch of boiling the pasta in the lobster water! This sounds fabulous! And - I do not feel one bit guilty when I murder lobsters - is that wrong?
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
pierino -- thought you may be interested to know that Calvin Trillin will be at the Writers Guild Theater Sept 21 www.writersblocpresents.com
Cheers!