Spaghetti with Tomato-lobster Sauce
This is a successful match between the traditional Tomato sauce for spaghetti and the provocative sweetness of the lobster. It takes some time to prepare the sauce, but it’s worth every minute.
10 plum tomatoes
1 red bell pepper - cut in 4 pieces, seeds taken out
4 medium garlic cloves, not peeled
1 cup lobster broth
2 shallots – halved
1 tablespoons extra-virgin olive oil
1/2 medium onion, halved
1 stalks celery, in big chunks
1 carrots, in big chunks
3 sprigs fresh thyme
1 teaspoon whole peppercorns
Kosher salt and freshly ground black pepper
3/4 lbs spaghetti
Preheat the oven to 250F.
Toss the ingredients above with ½ tablespoon salt, 1 ½ tablespoon olive oil, and pinch of freshly ground black pepper.
Coat the tomatoes in the mixture well. Line a piece of baking paper on the oven rack, and roast the tomatoes, bell pepper slices and garlic for an hour.
When done, transfer the tomatoes to a pot to cool enough to handle, and then peel off the skin. Do the same to the bell pepper slices and garlic cloves.
Grate the tomatoes with stainless steel box grater. Use the largest grain.
With a Speed Immersion Mixer blend the roasted peppers and garlic to a paste.
Heat ½ tbs olive oil in medium saucepan over low heat. Add the shallots and cook until translucent for 2-3 min, and then add the grated tomatoes. Cook for 10 min then add the roasted peppers – garlic paste and the lobster broth. Cook for another 15 min, then lower the heat to simmer and cook it for another 2 hours, while occasionally stirring the mixture, so it doesn’t stick to the bottom of the pan.
Plunge the tip of a sharp knife straight down right behind the lobster’s eyes. Cut the lobster in half lengthwise; collect the juices. Remove the claws and tail pieces and set aside. Discard head sac and liver; cut the body into pieces.
Heat I tablespoon olive oil over medium heat in a large stockpot. Add onions and sauté until translucent; add chopped celery, carrots, and thyme. Mix well and cook for 7 minutes and add the chopped lobster body, claws, tail pieces, head and the preserved juices. Cook until the shells are coral red color, stirring occasionally. Remove the claws and tail. Add enough water to cover the pieces and bring to a boil. Before you get bubbles, lower the heat and simmer for about 30 min. Strain this into a clean pot and season with salt and pepper if needed. Set aside. When it’s cool enough, discard all lobster shell fragments. Pour the mixture into a blender and blend until creamy and smooth.
Bring a pot of 6 quarts of salted water to a boil. Cook the Spaghetti until al dente, look at the package instructions. Drain well using a colander and transfer the pasta to the pan with the tomato-lobster sauce. Stir gently to mix well. Add the lobster meat and cook for another minute. Transfer the pasta to a pasta bowl, garnish with basil and chopped parsley and serve.