Recipe serves 6
Ingredients:
3 – 1 1/2 lobsters
2 tablespoons of tomato paste
3 cups of Mir Poix (celery, onions, carrots diced fine)
Half a cup of butter
2 cloves of garlic (chopped)
Half a cup of white wine
2 ripe tomatoes (core and chop)
1/2 a cup of heavy cream
1 quart of water
Salt and pepper to season
4 leaves of basil
2 tablespoons of chopped basil
2 tablespoons of chopped parsley
1 cup of fresh Shell peas
1 box of thick spaghetti
1. Bring one gallon of water to a boil in a large pot, add lobsters and cover for 5 minutes, remove and drop into ice water until chilled.
2. Clean/ pick lobster meat. Place shells in a roasting pan and roast until dry at 375 degrees for half an hour.
3. Bring 2 quarts of water to a simmer on the stove top. Add roasted lobster shells. Reduce by half.
4. In a large saute pan soften Mir Poix in butter. Stir for 5 minutes. Then add tomato paste and white wine.
5. Add 1 quart of lobster stock and simmer.
6. Bring a pot of water to a boil for the pasta. Once the water is boiling, salt generously. Add 1 box of spaghetti (thick).
7. Add picked lobster (cut into large chunks) to simmering stock followed by chopped tomatoes and heavy cream.
8. Add peas for the remaining 2 minutes of the boiling pasta water. Strain the pasta and peas and add to the lobster stock.
9. Finally stir the parsley and basil into the final presentation.
Photo courtesy of Mansell Ambrose
Photo courtesy of Mansell Ambrose