Lobster Spaghetti

 

Lobster spaghetti dishes are ubiquitous throughout the coastal towns of Italy. The same goes for the coastal towns of Maine. A hearty blend of rich lobster meat, al dente spaghetti and tomato. I mean, look at that picture above. That gives me thigh sweats.

The only real hassle with this recipe is that you have to cook the lobster ahead of time. I dislike cooking live lobsters, so I typically buy tails for the ease of preparation. When I'm too lazy to do that, I go online and order from Lobster Anywhere (https://lobsteranywhere.com). They are a seafood company in Maine and you can order up just about anything you can dream of. In addition to all variations of shelled lobster, they also sell just plain old lobster meat. That makes this Gordon Ramsay recipe for two a no-brainer.

Ingredients

1 pound cooked lobster meat

12 ounces spaghetti

4 tablespoons extra virgin olive oil

3 garlic cloves, chopped

1 large shallot, finely chopped

1/4 teaspoon red pepper flakes, or more to taste (yes, please)

1/2 cup dry white wine

8 ounces tomato sauce

Kosher salt and fresh ground black pepper

Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook till al dente.
2. While the pasta is cooking, chop lobster into small pieces. 
3. Then heat 3 tablespoons olive oil in a 12-inch sauté  pan over moderate heat. Add garlic, shallot and red pepper and sauté until shallot is soft and lightly brown (about 3 minutes).
4. Add white wine to pan and reduce heat. Stir in tomato sauce, season with salt and pepper and simmer for 5 minutes (add a little water if the sauce gets too thick).
5. Add lobster meat to pan and then heat for 1 minute. Add pasta to pan and keep mixing everything together for another minute. Transfer lobster spaghetti to plates and serve.

Wine pairing: A big, oaky Chardonnay

Grogs and Goldie, 1956