I’m fortunate enough to have a father whose hobbies include fishing for lobster. Having recently visited him and mum, my freezer is now home to a couple of these crimson beauties.
I’m usually a bit of a purist when it comes to lobster, generally serving it hot off the bbq doused in wild garlic butter, but thought I’d change it up a bit and make a simple but satisfying pasta.
I used the following:
A cooked lobster, red onion, fresh dill, a generous glug or two of white wine, sour cream, spaghetti, and a portion of my slow roasted herby cherry tomatoes, using dill as the herb and throwing in a few mini bulbs of garlic to roast along with them (once cooked, I put the tomatoes in a bowl and squeezed the roasted garlic out if its paper on top. You can see it in the pic above).
Remove all the white meat from the lobster (there are tutorials on YouTube or you can see a very quick and badly filmed time lapse of me doing it on my Facebook Page).
Finely slice the onion and sauté over a medium heat in a little olive oil and butter. If you’ve roasted the garlic like I did, add it in once the onions have softened, otherwise you can add it earlier to allow it to cook. Turn the heat up and pour in approximately 100ml white wine. Allow it to reduce for a few minutes. Add the roasted tomatoes, a couple of dessert spoons of sour cream and a good pinch of chopped dill. Allow to simmer very gently while the spaghetti cooks. A few minutes before the spaghetti is ready throw in the lobster and allow to heat through. Check the seasoning, add salt and pepper to taste. Drain the spaghetti saving two or three tablespoons of the starchy water. Add the pasta water to the sauce to loosen it and make it velvety smooth, then add the spaghetti and toss to combine. Sprinkle over more dill and serve. Delicious!