David Pasternacks Spaghetti With Lobster And Chiles Recipes

DAVID PASTERNACK'S SPAGHETTI WITH LOBSTER AND CHILES

Steps:

• Bring a large pot of water to a boil over high heat; season generously with salt. Cook lobster, excluding the tail pieces, for 5 minutes; using a slotted spoon, remove from water. Reserve 1/4 cup cooking water. Set aside.
• Bring another large pot of salted water to a boil. Add spaghetti, and cook, stirring occasionally, according to package directions. Drain spaghetti, reserving 1 cup cooking water; set aside.
• In a large saute pan, heat 4 tablespoons oil over medium-high heat. Add lobster tails and cook for 4 minutes; reduce heat to medium-low. Add garlic and chiles; cook for 3 minutes. Add reserved lobster. Add tomato sauce; cook until heated through. Add pasta and remaining 2 tablespoons oil along with reserved cooking water, if necessary; toss to combine. Serve garnished with mint.

SPICY LOBSTER PASTA

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
• Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
• Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
• Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.

CREAMY LOBSTER LINGUINE

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

SPAGHETTI WITH LOBSTER FRA DIAVOLO

Steps:

• Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.
• Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.
• Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.

SPAGHETTI WITH LOBSTER POMODORO

Steps:

• Bring a large pot of salted water to a rolling boil. Working one at a time, cook lobsters 3 minutes, then transfer to a large bowl of ice water. Let cool just until you can comfortably handle them, about 1 minute, then twist off claws where the knuckles meet the body and return them to pot of boiling water. Cook 2 minutes (leave bodies in ice water). Add claws back to ice water and let both claws and bodies cool completely. (The lobsters are intentionally undercooked at this point but will finish cooking in the sauce.)
• Remove bodies and claws from ice water. Twist tails off bodies with your hands; discard heads (you won't get enough meat to make it worth your time). Working with 1 tail at a time, place on a cutting board and, using a chef's knife or cleaver, cut lengthwise all the way through tail in one motion. You should now have 2 even halves. Remove any tomalley or eggs from tails and discard. Remove meat from shells; discard shells. Using the back of a cleaver or a lobster cracker, crack claws on all sides and pick out meat; discard shells. Cut tail and claw meat into bite-size pieces. Place in an airtight container; cover and chill until ready to use.
• Heat oil and ghee in a large skillet over medium. As soon as ghee is melted, add onion and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring occasionally, until garlic is very soft, about 5 minutes. Add basil and as soon as it is wilted, add the tomatoes, crushing well with your hands as you go. Bring to a gentle simmer and cook sauce until thick and flavors have melded, 20-25 minutes. Season sauce with salt and pluck out basil.
• Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente (about 1 minute less than package directions).
• Using tongs, transfer pasta to skillet with sauce, then add nduja and a splash of pasta cooking liquid and reduce heat to medium-low (high heat can cause the sauce to break). Cook, tossing gently and adding splashes of pasta cooking liquid as needed to get sauce to cling tightly to pasta, until sauce and nduja are combined, about 1 minute. Taste and season pasta with salt if needed.
• Add chilled lobster meat to pasta and cook, tossing gently, just until lobster meat is warmed all the way through, about 2 minutes.
• Divide pasta among bowls and top with tarragon and parsley leaves.
• Lobster can be cooked 1 day ahead; keep chilled. Tomato sauce can be made 3 days ahead. Let cool; cover and chill. Reheat over medium before using.

SPICY LEMON SPAGHETTI WITH LOBSTER AND TOASTED BREADCRUMBS

Steps:

• Heat the oil and butter in a large skillet over medium heat until the mixture begins to shimmer. Add the garlic and cook, stirring constantly, until soft and lightly golden brown, about 2 minutes.
• Add the breadcrumbs, salt and pepper and cook, stirring occasionally, until golden brown and toasted, about 5 minutes; stir in the lemon zest. Transfer to a plate in an even layer. Set aside.
• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook, stirring occasionally, until just slightly under al dente, about 7 minutes. Reserve 1 cup of the pasta water and drain.
• While the pasta is cooking, heat the oil in a large high-sided skillet over medium heat until it begins to shimmer. Add the garlic and cook, stirring, for 1 minute. Add the chile flakes and cook, stirring, 1 minute longer. Add the anchovy and stir constantly until it melts into the oil, about 1 minute longer.
• Increase the heat to high, add the wine and cook until reduced by half, about 5 minutes. Stir in the lemon juice and bring to a simmer. Add the butter, piece by piece, whisking in each addition until smooth.
• Add the pasta to the skillet and toss with tongs to coat. Add the lobster and some of the reserved pasta water, as needed, to thin the sauce. Add the basil, the 1/4 cup parsley, and the zest from 1 lemon and toss to combine. Season with salt and pepper.
• Transfer the pasta to a large shallow serving bowl and sprinkle the breadcrumbs evenly over the top. Garnish with more lemon zest and chopped parsley, if desired, and serve.

SPAGHETTI HOMARD-LOBSTER

Steps:

• Start by dividing the 8 quarts water evenly between 2 pots. Add 2 tablespoons salt to each pot, and bring both pots to a rolling boil. (One is for the lobster, and the other one is for the spaghetti.) Lobsters live in the sea, and the best lobster you'll ever eat will be when you are on a ship or near the shore and the lobster is boiled in seawater. So, before you add the lobster, salt the water. When it is as salty as the sea, slide in the live lobster. You need to cook a lobster for about 5 minutes per pound (455 g), which is about 12 minutes for this lobster. If you don't want to look at the live lobster as it boils, you are probably someone who likes to have sex with the light off. That's okay.
• Measure the spaghetti. To do that, make the size of a quarter with your thumb and index finger; 1 portion of pasta is what fits into that "hole." Measure 2 portions and add them to the second pot of boiling water. Cook the pasta according to the instructions on the package. We don't make our own spaghetti, so we don't expect you to, either. Drain it, then disregard the "canons of pasta" and go ahead and rinse it under cold running water. Toss it with the olive oil so it doesn't stick together and keep it at room temperature nearby.
• The lobster will be cooked by now. With your trusty long tongs, take it out of the water and put it in a bowl. Let it cool down until you can touch it with your hands, then remove the claws and the knuckles. Crack the claws with a knife or with a cracker, whichever you feel most comfortable using. Take the tail off the torso and crack it in two. (See the diagram on page 28 to see how to cut the lobster.) Everything is still in the shell, and you want to leave it like that. Put the claws, knuckles, and tail pieces in a bowl and put the bowl aside.
• Now you will be left with the torso. Hack it into 4 or 5 rough chunks with a cleaver. If that's too dramatic, use a large knife. Keep them separate from the other pieces.
• Next comes the sauce: In a large stockpot, combine the torso pieces, cream, butter, brandy, tarragon, garlic, and the remaining 2 cups water. Place over medium heat until the mixture starts to bubble. Reduce the heat to very low and simmer gently for 30 minutes, making sure it doesn't reduce too much. You need about 1 cup (250 ml) liquid left.
• Filter out all the parts, toss them away, and keep just the cream. You don't want the cream runny; instead, it should nicely coat the back of a spoon. Season with salt and pepper.
• In a large, shallow pan, warm together the lobster cream and the lobster pieces over medium heat. Add the spaghetti and bacon and twirl all the ingredients around with a wooden spoon for 3 to 4 minutes to heat through. Garnish with the parsley and serve family style (turn on the TV and start arguing).