Pasta With Lobster Sauce
This lobster sauce recipe that goes great with most pasta. It is a tomato-based sauce that brings out the best in leftover lobster parts.
- Serves: 6 persons
- 2to 4 lobster bodies from 1- to 2-pound lobsters
- 4tablespoons olive oil
- 2dried chilies
- 4whole garlic cloves ( peeled)
- 2bay leaves
- 8black peppercorns
- 3whole cloves
- 1quart pureed tomatoes (canned is fine)
- ½bunch parsley
- ½bunch fresh tarragon
- 1shot glass of ouzo (or other anise-flavored liqueur)
- 1shot glass of cognac
- salt and black pepper to taste
- 1pound pasta (linguini preferred)
Step 1Remove the hard top shell from the lobster bodies and discard. Remove all the inner meat from the body (there is a fair amount, actually!) as well as the green " tomalley " (liver) as well as any of the bright red "coral" (roe) if there is any.
Step 2Put all the meat, tomalley, and roe in a bowl, and set aside in the fridge.
Step 3Returning to the remains of the lobsters, locate and remove any feathery lungs you find; they are shaped like spear points and are light and grayish. Also, discard the nasty-looking fluid-filled sac at the front of the lobster's head.
Step 4Now that the lobster body is cleaned, break up the shells—including broken pieces of legs, knuckles, and claws as well if you have them—into little pieces and set aside.
Step 5Put the olive oil in a stockpot and heat over medium-high heat for a minute or two. Add the dried chiles and the garlic; turn the heat down to medium. Cook until the garlic browns. Be careful not to burn it.
Step 6Add the shells, peppercorns, bay leaves, and whole cloves, and mix well to combine. Turn the heat back up to medium-high and cook for 10 minutes, stirring frequently.
Step 7Set a large pot of salty water on a burner to a boil. This will be your pasta water.
Step 8Now add both the cognac and the ouzo to the lobster sauce and mix well for 5 to 10 seconds. Add the tomato puree, tarragon, and parsley, then cover and bring to a simmer.
Step 9Let this simmer for 20 minutes, then crush everything in the pot using a potato masher. Do this again at 45 minutes.
Step 10If the sauce gets too thick, add a little water. You want it to be thicker than water, but thinner than what you think of as a sauce; we will thicken it later. Taste for salt and add a little if it needs it.
Step 11At the 55-minute mark, turn off the heat. Pour the sauce through a colander into another large pot. Mash the contents one more time. If you happen to have a food mill or duck press, use it. Discard the shells and other bits in the colander.
Step 12Now would be a good time to start cooking your pasta.
Step 13Pour half the strained sauce into a food processor. Add the reserved lobster meat, tomalley, and coral, then buzz the mixture until smooth. If you have a lot of leftover meat, reserve some for garnishing the pasta.
Step 14Pour the contents of the food processor back into the pot with the rest of the strained sauce. If it is still too thin for your liking, add a little tomato paste. Heat gently for 5 minutes—it is very important to not let the sauce boil!—and serve.