Serves 3
Time: đź•°đź•°
Effort: đź’Şđź’Ş
Ingredients:
240g paccheri rigati from @mercatogourmet_hk, or other good pasta (fettuccine are great)
1 local lobster (本地龍蝦, usually Panulirus homarus)
1/2 onion
20g unsalted butter
1 tablespoon sugar
1 box lobster paste
2 shots vodka
1/2 can pelati
Olive oil
Parsley
TIP
Lobster paste can be bought in frozen food shops and is a great way to flavour your dishes. It is made of roe, viscera, and head meat — by-products from suppliers who sell only the tails to consumers. Around HKD20 a box only.
Method:
1. Defrost lobster tails
2. Boil1. Place lobster in freezer at least 45 minutes in advance so that it can be killed humanely
2. Finely chop onion
3. Place butter, sugar and onion into a large pan and maintain on medium-low heat while you focus on other tasks
4. Bring large pot of salted water to the boil (it should have the saltiness of a salty soup)
5. Remove lobster from freezer and boil for 7 minutes for a large lobster, 5 minutes for a small one
6. Remove lobster and plunge into ice cold water to stop the cooking
7. Lower the saltiness of the lobster water by adding more water; bring to boil
8. Put in your pasta of choice
9. The onions should have softened by now
10. Add lobster paste to the onions and increase flame to medium
11. Once pan is dried up, deglaze with vodka
12. Add canned tomatoes and 3 ladles of pasta cooking water; maintain the simmer
13. Once the pasta is almost cooked but still a bit raw in the centre, transfer to the lobster sauce, along with more pasta water, until pasta is half submerged in liquid
14. Pull tail from lobster and de-shell
15. Divide tail into 6 pieces – 2 per person
16. Split head down the middle and remove stomach (near the eyes) but retain the roe
17. Add lobster to the pan
18: Cover with lid and cook for a further 3 minutes on medium-high heat, stirring several times, so that lobster meat is brought back to temperature, and the pasta has absorbed most of the cooking water
18. Plate the pasta, the tail meat, and the heads
17. Drizzle with olive oil and lemon juice
18. Garnish with finely chopped parsley (preferred) or shredded basil
Nat & E Homecooking 