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.
East Coast Lobster Spaghetti
1 PKG(340 G)
Catelli Smart Veggie™ Spaghetti
2 (750 g each) East Coast whole lobsters
1 cup (250 mL) crushed canned tomatoes
1 lemon, zest and juice
1 bunch tarragon leaves (save the stems for the lobster sauce)
½ cup (125 mL) fresh parsley leaves, chopped
½ cup (125 mL) basil leaves
2 handfuls spinach
2 celery stalks, cut into 1 inch pieces
1 carrot, cut into 1 inch pieces
½ cup (125 mL) white wine
1 small white onion, chopped
2 garlic cloves, crushed
2 tbsp (30 mL) butter
3 tbsp (45 mL) extra virgin olive oil
1 tsp (5 mL) crushed chili flakes (optional)
Salt and freshly ground pepper to taste
1Bring 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.
2Twisting over a bowl to catch the juices, separate lobster head, tail, claws and knuckles; place extremities aside. Repeat with second lobster.
3Cut meat from lobster heads into quarters with a heavy knife keeping all juices together in a bowl (this will add flavour to the sauce).
4In 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.
5Pour hot water into pot, just covering lobster shells. Reduce heat to medium low and cook for 45 minutes.
6While 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.
7Bring a large pot of salted water to a boil.
8Strain 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.
9Add spaghetti to boiling water and cook according to package directions.
10In 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.
11Add 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.
Chef’s Tip: Take this recipe up a notch by adding shrimp and mussels for a true seafood medley. Simply clean and devein shrimp by removing shell and tail, running a small knife just over their back and removing vein. Set shrimp aside and add shells to lobster sauce. In step 11, add mussels (rinsed and scrubbed) into the large straight sided sauté pan and cook until mussels begin to open. Add shrimp and stir gently until shrimp turn pink.
Chef Cory Vitiello
Chef Cory Vitiello began cooking at age fifteen, studied at Stratford Chef School, and apprenticed at Scaramouche Restaurant in Toronto. Known for his award winning restaurant, The Harbord Room, Cory now owns and operates Flock Rotisserie and Greens – four Toronto restaurants which offer a quick option for a fresh, delicious and healthy meal.