Equipment
Ingredients
For the Bisque
- 2 cooked lobster meat, from 2 lobsters, roughly chopped (excluding claw meat), shells and claw meat reserved
- 75 g unsalted butter
- 100 g yellow onion, roughly chopped
- 75 g carrot, roughly chopped
- 4 fresh thyme, sprigs
- 17 g tomato paste
- 75 ml dry white wine
- 500 ml fish stock
- 5 g fine sea salt, to taste
- 2 g freshly ground black pepper, to taste
For the Spaghetti
- 400 g spaghetti
- 90 ml extra virgin olive oil
- 2 shallot, finely chopped
- 2 garlic, finely chopped
- 4 ripe tomatoes, peeled, seeded, and diced
- 3 g fine sea salt, to taste
- 2 g freshly ground black pepper, to taste
- 90 g fresh basil, chopped, plus extra leaves for garnish
Nutrition (per serving)
Method
Using a chef's knife and cutting board, halve the cooked lobsters lengthwise. Remove the lobster meat, reserving the claw meat and shells. Chop the lobster meat (excluding the claw meat) into 2cm pieces.
Melt half the butter (37.5g) in a frying pan over medium heat. Add the chopped onion, carrot, and thyme sprigs. Sauté for 2-3 minutes, stirring occasionally, until softened but not browned.
Add the reserved lobster shells and tomato paste to the pan. Cook for 1 minute, stirring well to coat the shells and infuse the tomato flavor.
Pour in the white wine and cook for 2-3 minutes, or until the wine has reduced by half.
Add the fish stock, bring to a boil, then reduce heat and simmer for 10 minutes, or until the liquid has reduced and thickened slightly.
Remove the bisque from the heat and let it cool slightly. Transfer the bisque to a food processor and blend in batches until smooth.
Strain the puréed bisque through a sieve into a clean saucepan. Whisk in the remaining butter (37.5g).
Season the bisque with salt and pepper to taste. Keep warm while you prepare the spaghetti.
Cook the spaghetti: Bring a large pot (large pan) of salted water to a boil. Add the spaghetti and cook according to package directions, until al dente.
Drain the spaghetti, reserving about 120ml of the cooking water. Set aside.
In a frying pan, heat the olive oil over medium heat. Add the finely chopped shallots and garlic and cook for 2 minutes, or until softened and fragrant.
Add the chopped lobster meat and diced tomatoes to the pan. Heat through for 2-3 minutes, stirring gently.
Season with salt and pepper to taste. Add the chopped basil, drained spaghetti, reserved pasta water (start with 60ml and add more as needed), and a few ladles of the warm bisque. Toss everything together to combine.
Sear the lobster claws: Heat a separate frying pan over medium-high heat. Add the reserved lobster claw meat and cook for 1-2 minutes per side, or until heated through and slightly caramelized.
Serve: Portion the spaghetti mixture into serving bowls. Top each bowl with a reserved lobster claw and a few fresh basil leaves. Garnish with additional basil leaves.
Chef's Notes
- Use the best quality ingredients you can find, especially the lobster and tomatoes.
- Do not overcook the lobster; it will become tough.
- For the richest bisque, use the lobster shells to make a flavorful lobster stock, replacing the fish stock.
- Serve immediately for best results.
- This dish is best enjoyed with a chilled glass of dry white wine.
- Consider adding a tablespoon of butter to the pasta when tossing it with the sauce for extra richness.
Storage
Refrigerator: 3 days — Store leftover spaghetti and bisque separately in airtight containers. Reheat gently on the stovetop.
Freezer: 2 months — Freeze the bisque in an airtight container. Defrost in the refrigerator overnight.
Reheating: Reheat the bisque gently on the stovetop. Reheat the pasta with a touch of the bisque to prevent it from drying out.
