Sauteed Pasta with Lobster

Name: Sauteed Pasta with Lobster
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams angel hair pasta; 1 bay leaf; 118 milliliters dry white wine; 2 Tbsps chopped fresh flat-leaf parsley; 2 garlic cloves, chopped; 2 kilograms live lobsters; 6 Tbsps olive oil; 1 large onion, sliced; 0 teaspoons crumbled saffron; 680 grams vine-ripened tomatoes, peeled, seeded, and coarsely chopped

You can never have too many main course recipes, so give Sauteed Pasta with Lobster a try. One portion of this dish contains around 25g of protein, 16g of fat, and a total of 516 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up garlic cloves, flat-leaf parsley, olive oil, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

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.

Ingredients you will need

Lobster

Water

Equipment you will use

Pot

Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner.

Ingredients you will need

Lobster

Equipment you will use

Colander

Tongs

When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl.

Ingredients you will need

Lobster

Pasta Shells

Meat

Equipment you will use

Bowl

Add shells to bowl with juices.

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Pasta Shells

Equipment you will use

Bowl

Cut meat into 1-inch pieces and chill lobster, covered.

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Lobster

Meat

Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 14 cups water, and lobster shells with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 8 cups, about 1 hour. Line a sieve with cheesecloth and set over a bowl.

Ingredients you will need

Lobster

Saffron

Pasta Shells

Water

Wine

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Cheesecloth

Sieve

Bowl

Pot

Pour stock through sieve, then discard solids.

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Stock

Equipment you will use

Sieve

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.

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Bay Leaves

Onion

Stock

Cooking Oil

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Frying Pan

Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. Discard bay leaf.

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Bay Leaves

Tomato

Garlic

Preheat oven to 400°F.

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Oven

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.

Ingredients you will need

Pasta

Cooking Oil

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Frying Pan

Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch.

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Pasta

Cooking Oil

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Bowl

When all of pasta is browned, return to pan and stir in sofregit and 4 cups 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.

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Salt And Pepper

Lobster

Pasta

Stock

Equipment you will use

Frying Pan

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.

Ingredients you will need

Parsley

Pasta

Equipment you will use

Oven

Frying Pan

•Lobster and stock may be prepared 1 day ahead, cooled completely, then chilled, covered. •Leftover stock, which is wonderful for lobster bisque or as a base for a sauce armoricaine, keeps, frozen, 3 months.•Aïfregit can be made 1 day ahead and chilled, covered.

Ingredients you will need

Lobster

Base