It’s been a while since my last post. But rest assured that I have been eating well. Today’s post is a dish inspired by the famous lobster spaghetti at one of my favourite restaurants, Joe Beef. Truth be told, I didn’t love the dish when I had it there (the price definitely had something to do with that, maybe also the fact that I’m not really a fan of spaghetti) but I did love the idea. Pasta, lobster meat and cream sauce, how can you go wrong? So I looked up a few recipes online, made a few tweaks and came up with my version. Full disclosure: it’s pretty close to the Joe Beef recipe, which I found here.
I’m trying out a new format for the recipe here, let’s see how it goes…
- meat of 2 lobsters, chopped into rough chunks
- 5 slices of bacon
- 500 ml of heavy cooking cream
- 1 tbsp butter
- 1 tbsp olive oil
- 3 cloves of garlic, finely chopped
- 3 chives, finely chopped
- pinch of saffron threads
- salt and pepper
- 2 tbsps brandy
- Pasta for two (I used tagliatelle)
- Cook the bacon and then chop it into small bits. Set it aside.
- Heat the olive oil and butter over medium heat and add the chopped garlic. Sauté for a few minutes.
- Add the cream, chives, saffron, brandy and lobster shells and simmer over low heat for about 30 minutes. Taste frequently and season with salt and pepper during this stage.
- Remove the lobster shells. Again check the seasoning and add salt and pepper as needed.
- Add the chopped lobster meat and chopped bacon to the sauce and heat it just long enough to warm up the lobster meat, about 5 minutes.
- Add cooked pasta with a tablespoon or two of pasta water (add more if the sauce is too thick), toss the pasta in the pan to fully coat it.
- Serve a nest of pasta topped with the chunks of lobster meat.
Suggested wine pairing: Buttery chardonnay all the way. A bottle of Château St-Jean Chardonnay from California was perfect.
This dish has a lot of cream and a lot of lobster, how could it not be good? Lobster meat is lobster meat, so as long as you’re dealing with fresh lobster you know that’s going to be good. Same goes for the bacon bits. And the saffron and brandy make a basic garlic cream sauce that much more tasty. Really simple and really delicious.