Lobster tagliarini


"It's impressive to have lobster on the menu," says Hafner, "and the great thing is, in this pasta dish, a little bit of lobster goes a long way. It also works well with good dried pasta if you don't want to make your own pasta - I recommend Benedetto Cavalieri spaghetti from Simon Johnson."

You'll need

2 small live lobsters (450gm each) 50 gm butter 125 ml (½ cup) extra-virgin olive oil, plus extra for sauce if necessary 2 small garlic cloves, very thinly sliced 10 basil leaves, finely chopped 2 tbsp coarsely torn flat-leaf parsley, plus extra to garnish 3 vine-ripened tomatoes, seeded, diced 1 tbsp baby capers   Pasta dough 700 gm (6 cups) pasta “00” flour 7 eggs

Method

  • 01
  • For pasta dough, place flour in a bowl and make a well in the centre. Crack eggs into it and mix with a fork, then start incorporating flour into the eggs, using your hand to combine. Turn out onto a lightly floured bench and knead until mixture is smooth (10 minutes). You may need to add more flour if mixture is sticky. Wrap in plastic wrap and rest for 30 minutes. Roll a quarter of the dough through a pasta machine, starting on widest setting and reducing a notch at a time until the second-to-last setting. Pass it through the spaghetti setting, then hang it over a wooden broom handle or clothes rack to dry slightly in a draught-free room (1 hour). Repeat with remaining dough.
  • 02
  • Kill lobster humanely, then remove the head using a heavy knife. Boil lobster in a large saucepan of heavily salted water for 4 minutes and refresh in ice water. Remove all the meat from the shell (reserve shell and head to make stock for another use), chop coarsely and refrigerate until required.
  • 03
  • When ready to serve, bring a large saucepan of salted water to the boil. Heat butter and oil in another large saucepan over medium heat, add garlic and stir until pale golden (2-3 minutes). Add lobster meat, basil, parsley, tomatoes and capers. Season to taste and simmer until tomatoes have broken down (5 minutes). You may need to add extra olive oil for a smoother sauce. Keep warm.
  • 04
  • Cook pasta in the boiling water until al dente (1-2 minutes). Drain, reserving 200ml cooking water, and toss pasta through the lobster mixture. Add enough reserved pasta water so the sauce coats pasta well and serve immediately.

At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

A Hubert Lamy white Burgundy

Featured in

Dec 2013

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

conversion tool