Fri, 2 August 2024
INGREDIENTS:
For the Lobster Stock:
1 raw lobster (dispatched, head removed, split, claws and knuckles cracked, meat taken out,
shells kept)
Olive oil
1 carrot, diced
1 onion, diced
2 cloves garlic, diced
1 fennel bulb, diced
2 celery stalks, diced
1 tsp fennel seeds
1 star anise
1 tsp coriander seeds
1 tsp white peppercorns
1 tbsp tomato puree
A generous amount of brandy for deglazing
1/2 glass white wine
Water
For the Lobster Sauce:
Generous amount of olive oil
Generous knob of butter
4-5 cloves Irish garlic, sliced thinly
Small sprinkle of chilli flakes
Handful of mixed-colour Irish tomatoes, cut randomly
2 ice cubes of lobster stock (flavour bombs)
Lobster claws and knuckles
Splash of white wine
Lobster meat
Salt and fresh pepper to taste
Fresh basil leaves, torn
Additional butter
Handful of baby spinach or rocket leaves
For the Pasta:
Linguini
Salt
For The Garnish:
Homemade pangrattato
More basil leaves
Drizzle of olive oil
METHOD:
For The Lobster Stock:
1. In a pot, sear the lobster head flat side down in olive oil until browned.
2. Add all lobster shells to the pot.
3. Add diced carrot, onion, garlic, fennel, and celery.
4. Add fennel seeds, star anise, coriander seeds, and white peppercorns.
5. Once vegetables are soft, add 1 tablespoon of tomato puree and cook for 1 minute.
6. Deglaze with a generous amount of brandy. Before it all burns off, add 1/2 glass of white wine
and deglaze the pan.
7. Top with water and cook for 25 minutes.
8. Blitz with a hand blender and pass through a fine sieve. Use straight away or freeze in ice
trays for later use.
For The Pasta:
1. Blanch the linguini in salted water, keeping it very al dente (about 4-5 minutes).
2. Strain and run under cold tap water to stop cooking, reserving some of the starchy water.
For The Lobster Sauce:
1. In a large pan, add a generous gulp of olive oil and a generous knob of butter. Allow to melt.
2. Add sliced garlic and soften over medium heat.
3. Add a small sprinkle of chilli flakes.
4. Add the tomatoes and allow them to melt in the pan over medium heat.
5. Add 2 ice cubes of the lobster stock.
6. Add the lobster claws and knuckles, cooking for 4-5 minutes.
7. Add a splash of white wine and then the lobster meat. Cook for 2-3 minutes until almost done.
8. Season with salt and fresh pepper, tasting along the way.
9. Add the pasta and a splash of the reserved starchy water if the mixture looks dry.
10. Cook until the pasta is to your liking, adding more stock or water as needed.
11. Finish with additional butter, torn basil leaves, and a handful of baby spinach or rocket
leaves.
12. Serve on a large warm plate with a drizzle of olive oil
