Sauteed Pasta with Lobster

Ingredients for Sauteed Pasta with Lobster

• 4 (1- to 575g) live lobsters

• 120ml dry white wine

• 1/4 teaspoons crumbled saffron

• 6 tablespoons olive oil

• 1 large onion, sliced

• 1 bay leaf

• 675g vine-ripened tomatoes, peeled, seeded, and coarsely chopped

• 2 garlic cloves, chopped

• 450g angel's hair pasta nests or fideos (fideus in Catalan) coils, broken in half, or capellini, broken into 2-inch lengths

• 2 tablespoons chopped fresh flat-leaf parsley

How to make Sauteed Pasta with Lobster

Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner.

When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered.

Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 3350ml water, and lobster shells with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 925g , about 1 hour. Line a sieve with cheesecloth and set over a bowl. Pour stock through sieve, then discard solids.

While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. Discard bay leaf.

Preheat oven to 204°C.

Heat 1 tablespoon oil in a cassola or an ovenproof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch.

When all of pasta is browned, return to pan and stir in sofregit and 950ml stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). Reserve remaining stock for another use. Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. Stir in reserved lobster and season with salt and pepper. Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. Stir in parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.