Spicy Lobster Pasta
There is something special about lobster that you made yourself, but if you aren't cooking one on a weeknight, buy cooked lobster or shrimp instead.
INGREDIENTS
- 2 tbsp unsalted butter
- 2/3 cup chicken broth
- 1 1/2 lb live lobster or 6 oz. lobster meat
- 4 garlic cloves, minced
- 3 dashes of ground black pepper
- 2 tablespoons of olive oil
- 1 tablespoon of mirin, sweet rice wine, optional
- 1 tablespoon of chopped parsley
- 8 ounces of spaghetti
- 1/2 teaspoon of salt or to taste
- 2 tablespoons of Japanese sake or dry white wine
- 1 small tomato, cut into small cubes
- lemon wedges
- 1 tbsp lemon juice, or to taste
- Sliced Parmesan cheese, optional
INSTRUCTIONS
First, bring a pot of water to a boil and cook the lobster, about 10 minutes. Drain and extract the meat from the claws and tail. Cut the lobster tail meat into small pieces.
Then, cook spaghetti according to package directions. Drain and set aside.
Over medium heat, heat a pan with the olive oil and butter. Add the garlic and sauté, then add the lobster meat, followed by salt and black pepper. Add the spaghetti to the pan, stirring to combine well with the lobster.
Add the chicken broth, sake and mirin (if using). Stir the spaghetti several times, until the sauce thickens slightly. Add the tomatoes, parsley and lemon juice, mix well with the spaghetti. Turn off the heat, transfer the pasta to two serving plates, garnish with lemon wedges and chopped Parmesan, if using. Squeeze the lemon juice over the pasta before eating it. Happy Cooking Time.
