Lobster Spaghetti

This recipe started as a short checklist in my notes: butter, shallot, garlic, chilli, lobster stock, a little cream, Parmesan, spaghetti, lobster, and lemon. Here it is written out as a recipe you can follow at the stove.

The sauce uses just two tablespoons of cream, with lobster stock and a splash of pasta water to bring everything together.

Ingredients

• Spaghetti
• Cooked lobster meat, cut into bite-sized pieces
• 1 tablespoon butter
• A little olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• ½ teaspoon chilli
• Salt, to taste
• A little lobster stock (or fish stock)
• 2 tablespoons cream
• Parmesan, finely grated, to taste (it is controversial, but give it a try)
• A little lemon juice
• Reserved spaghetti cooking water
• Chives, finely chopped, for garnish (optional)

My original notes don’t specify quantities for the spaghetti, lobster, or stock. Use enough pasta and lobster for the people you’re feeding, and add the stock gradually so the sauce coats the spaghetti without becoming soupy. This method starts with cooked lobster meat and prepared stock.

We buy frozen, pre-cooked lobster and thaw it before cooking. We make our own stock from the leftover shells and freeze it for next time.

Method

1. Cook the spaghetti. Bring a pot of salted water to the boil and cook the spaghetti until just al dente. Before draining, reserve a cup of the cooking water.

2. Soften the shallot. While the pasta cooks, melt the butter with a little olive oil in a wide pan over medium-low heat. Add the shallot and cook until soft, stirring occasionally.

3. Add garlic and chilli. Stir in the finely chopped garlic and the half teaspoon of chilli. Cook briefly until fragrant, keeping the garlic from browning.

4. Build the sauce. Add a splash of pasta water and a little lobster or fish stock. Stir, let it simmer gently, then add the cream. Stir in a little grated Parmesan over low heat until it melts into the sauce. Taste before adding salt, as the stock, pasta water, and cheese may already provide enough.

5. Toss in the spaghetti. Add the drained pasta and toss until coated. If the sauce feels too thick, loosen it with another splash of the reserved pasta water.

6. Add the lobster. Gently fold in the cooked lobster pieces and warm them through over low heat. Keep this step brief so the meat stays tender. This is non-negotiable!

7. Finish with lemon. Add a small squeeze of lemon juice, taste, and adjust the seasoning. Garnish with chopped chives if you like, and serve straight away.

Keep the final sauce loose enough to cling to the spaghetti. A last splash of pasta water can help if it thickens while you’re tossing everything together.