2 1 ¼ – 1 ½ pound lobsters
1 cup chicken stock or water
1 shallot, minced
2 cloves 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 your butcher to break apart the lobster into head, claws, and tail.
Separate the tail and claws from the head and set aside.
Open up the head by pulling down the bottom leg half away from the top. Scrape away and discard the feathery lungs and insides from the head. Using a chef’s knife, chop head into small pieces.
Place the heads into 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.
Add Spaghetti to the sauce with butter and cook until butter is incorporated into sauce. Add warm lobster meat and sprinkle with herbs.
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