2 1 ¼-1 ½ pound lobster
1 cup chicken stock or water
2 clove garlic-minced
2 ounces extra virgin olive oil
1 14 ounce can tomato-squeezed dry and chopped very fine
4 ounces white wine
1 ounce white wine vinegar
6 ounces white lobster or chicken stock
2 tablespoons butter
1 pound Spaghetti
2 tablespoons minced herbs-preferably tarragon, chervil, parsley, dill and/or chives
-Ask you butcher to break apart the lobster into head, claws, and tail.
-Separate the tail and claws from head and set aside.
-Open up head by pulling down bottom leg half away from top. Scrape away and discard the feathery lungs and insides from the head and using a chef’s knife chop head into small pieces.
-place the heads in a pot with the stock and bring to a simmer and cook 15 minutes, set aside for 15 minutes, then strain and reserve
-Bring a pot of water to a rolling boil. Add enough vinegar to flavor the water and salt to taste like the sea. Let water return to a rolling boil, add lobster tail and claws, reduce heat to medium, and cook uncovered. Watch carefully and do not let the water come to a boil again. The pot should bubble occasionally but not simmer. Cook lobster tail for 5 minutes and claws for 7 minutes. Remove from liquid and cool. Shell the tail, knuckles, and claws.
-sweat shallots and garlic in extra virgin olive oil until soft, about 7-8 minutes
-add tomatoes and cook for about 5 minutes
-add wine until reduced almost dry, about 3-5 minutes
-add stock, bring to a simmer and cook for 5 minutes
-bring lightly salted water to a boil, add spaghetti and cook for 7-8 minutes, and to sauce with butter and cook until butter is incorporated into sauce, add lobster meat warm on medium heat and sprinkle with herbs
*For Bill Telepan’s Full Story, Click Here