- 2
Ingredients
- 8 ounces capellini pasta
- Meat reserved from lobsters below
- 1/4 cup lobster oil
- 1 tsp. finely chopped tarragon
- 2 Tbs. finely chopped chives
- 2 tsp. tamari
- 2 tsp. mirin
- 1 clove garlic, minced
- Pinch salt and white pepper
- Lobster Oil
- 2 1 3/4 - 2 pound Live Maine Lobsters
- 1 onion, finely chopped
- 2 shallots, finely chopped
- 2 sticks celery, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, finely chopped
- 6 sprigs thyme
- 2 spigs flat-leaf parsley
- Pinch cayenne pepper (optional)
- 4-5 Tbs. Tomato Paste
- Water to cover
- 10 ounces grape seed oil
Preparation
Step 1
Blanch capellini in boiling water until just al dente. Strain and cool in ice water, drain well and set aside.
Combine the lobster oil, lobster meat, tarragon, chives, tamari, mirin, garlic, salt and white pepper in a cold saute pan. Turn on heat to medium high. When lobster meat starts to change color and sizzle slightly, add drained pasta. Toss well to combine until pasta is heated through. Adjust seasoning and serve.
Lobster Oil:
Steam lobsters fro 4 to 5 minutes or utnil half cooked. Blanch in ice water to stop cooking. Drain.
Remove meat from lobster. Cut into small to medium pieces and chill utnil needed. Place shells in medium pot and crush with a hammer. Add a few drops of grape seed oil and saute on medium-low until dry. Add onion, shallot, celery, carrot, garlic, thyme, parsley and cayenne pepper and sweat over medium low heat until vegetables are translucent.
Add tomato paste and, being careful not to burr, fry paste for 1 minute. Add water to cover and the oil, stir well and bring to a boil. Simmer covered for 45 minutes to 1 hour and strain. Let the strained mixture cool and settle for 10 minutes. Carefully pour off oil and refrigerate until needed. Lobster oil also can be brushed on baguettes and then toasted and served on the side.