Lobster spaghetti with dill cream sauce

Name: How to cook Lobster spaghetti with dill cream sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Joanne

Lobster spaghetti with dill cream sauce

I've never cooked lobster before but in this week I bought a whole frozen lobster, precooked and thought I'd try a pasta based dish. There are extensive instructions on how to manage lobster online and in books, but really it's not difficult, just pretend it's a huge prawn and use your common sense. There's not a lot of meat in an average sized lobster, but in a dish like this it goes a long way, and with a stock made from the shell there was enough flavour to feed two. I thought it would make an indulgent Christmas Eve TV supper.

Ingredient

frozen precooked lobster in its shell, or equivalent ready prepared lobster

small onion, peeled and finely chopped

garlic clove

160 g

spaghetti

heaped spoonfuls crème fraîche

1 handful

fresh dill, snipped

1 handful

grated Parmesan

Lemon

Cooking instructions

* Step 1

This is how the lobster looks when its defrosted. Twist off the claws, and use your fingers and a pair of scissors to gently crack the shell and remove the meat from the tail and claws. The back legs on mine were too small for any meat to be inside but you can use a wooden skewer to prise any little bits out of nooks and crannies.

* Step 2

Set aside all the pieces of white meat in a bowl, cover and put in the fridge. I put all the roe and innards in a pan with the shells for stock, but some people like to eat those bits too.

* Step 3

Put all the pieces of shell in a large pan, and just cover with cold water. Bring to the boil and cover, then boil for around 30 minutes. Drain, throw away the shell, clean the pan, then return to stock to the pan and reduce right down until you have about 100ml left.

* Step 4

When you are ready to cook the pasta add the stock to a small pan with the finely chopped onion and garlic, simmer until the onion is soft. Add a dash of white wine and season to taste with salt (if needed) and black pepper.

* Step 5

Cook the pasta in salted water until tender, drain quickly (so it retains a little of the cooking water) return to the pan, and add the stock, heat gently, stirring until the stock is absorbed, then add the crème fraîche, snipped dill and Parmesan and stir through with plenty of black pepper.

* Step 6

Dress the rocket salad and stir in a handful of Parmesan cheese.

* Step 7

Finally, cut the lobster flesh into bite-sized pieces and fold into the pasta, heating gently. Serve hot, with the salad, in front of the Christmas tree!