East Coast Lobster Spaghetti

Name: East Coast Lobster Spaghetti
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4
Ingredients: 1 PKG(340 G) Catelli Smart Veggie Spaghetti; 2 (750 each) g East Coast whole lobsters; 1 (250 mL) cup crushed canned tomatoes; 1 lemon, zest and juice; 1 bunch tarragon leaves (save the stems for the lobster sauce); ½ (125 mL) cup fresh parsley leaves, chopped; ½ (125 mL) cup basil leaves; 2 handfuls spinach; 2 celery stalks, cut into 1 inch pieces; 1 carrot, cut into 1 inch pieces; ½ (125 mL) cup white wine; 1 small white onion, chopped; 2 garlic cloves, crushed; 2 (30 mL) tbsp butter; 3 (45 mL) tbsp extra virgin olive oil; 1 (5 mL) tsp crushed chili flakes (optional); Salt and freshly ground pepper to taste

Featuring fresh, East Coast lobster, this delicious pasta is sure to warm any lobster lover’s heart and make for an impressive feast for an intimate, special reunion.

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Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

35 minutes

Cook time

5 minutes

Servings

4 servings

Catelli Smart Spaghetti

Ingredients

4 servings

1 PKG(340 G) Catelli Smart Veggie Spaghetti

2 (750 each) gEast Coast whole lobsters

1 (250 mL) cupcrushed canned tomatoes

1lemon, zest and juice

1bunch tarragon leaves (save the stems for the lobster sauce)

½ (125 mL) cupfresh parsley leaves, chopped

½ (125 mL) cupbasil leaves

2handfuls spinach

2celery stalks, cut into 1 inch pieces

1carrot, cut into 1 inch pieces

½ (125 mL) cupwhite wine

1small white onion, chopped

2garlic cloves, crushed

2 (30 mL) tbspbutter

3 (45 mL) tbspextra virgin olive oil

1 (5 mL) tspcrushed chili flakes (optional)

Salt and freshly ground pepper to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a large pot of water to a boil. Drop live lobsters into water head first and cover for 8 minutes. Remove lid; carefully remove lobsters and place in ice water to cool.

Step 2

Twisting over a bowl to catch the juices, separate lobster head, tail, claws and knuckles; place extremities aside. Repeat with second lobster.

Step 3

Cut meat from lobster heads into quarters with a heavy knife keeping all juices together in a bowl (this will add flavour to the sauce).

Step 4

In a large pot over medium heat, add 2 tbsp (30 mL) of olive oil, shells of lobster heads, carrot, celery, onion and tarragon stems. Cook for approximately 5 minutes until vegetables just begin to cook. Add white wine and cook for 3 more minutes. Add tomatoes, 2 pinches of salt and lobster juice from bowl.

Step 5

Pour hot water into pot, just covering lobster shells. Reduce heat to medium low and cook for 45 minutes.

Step 6

While sauce is simmering, crack lobster claws and knuckles using a pair of sturdy kitchen shears with a cracker. Pick out meat and remove cartilage fin from centre. Using shears, cut tail shell lengthwise and remove meat. Cut tail meat into 1 inch pieces, set aside with claw meat.

Step 7

Bring a large pot of salted water to a boil.

Step 8

Strain sauce, reserving all of the liquid. Pour liquid back into pot and reduce to approximately 2 cups. It should have a prominent, bright, herbaceous and briny lobster flavour.

Step 9

Add spaghetti to boiling water and cook according to package directions.

Step 10

In a large straight sided sauté pan over medium heat, combine lobster sauce, lobster meat, spinach, all herbs, lemon juice, lemon zest and butter. Stir gently. Adjust seasoning with a few pinches of salt, ground pepper and chili flakes, if desired.

Step 11

Add strained pasta to sauce and gently mix together, coating all noodles with sauce. Divide pasta into bowls; garnish with extra herbs. Spoon extra sauce and drizzle olive oil over each dish.