L obster Spaghet t i

INGREDIENTS

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200g fresh spaghetti (dry spaghetti works too)

120g fresh Boston lobster meat, cut into bite-size pieces

50ml seafood stock

250ml passata

20g garlic cream

30g cherry tomatoes on the vine, cut in halves

2g red chilli, sliced to taste

30ml extra virgin olive oil

5g Italian parsley

Lemon zest

Salt and pepper to taste

Seafood stock

50g white onion 50g fennel • • •

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1.

2. 50g leeks

2g white peppercorn

1kg crustacean shells and white fish bones

Garlic cream

200g garlic 400ml milk

METHOD

For the garlic cream, boil the garlic in milk until tender. Strain and rinse off. Purée.

For the lobster spaghetti, chop up all of the vegetables. Clean the fish bones and shells. Put all of the ingredients together into a pot and pour in enough water to cover the seafood. Bring the water to a boil.

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5. Once boiling, skim off the impurities. Reduce to a simmer and continue to cook for 20 minutes. Take the pot off the flame and strain the ingredients, reserving the seafood stock for later use. Boil the pasta in salted water. Meanwhile, sauté the red chilli and halved cherry tomatoes. Add in the lobster, and stir until cooked halfway. Add seafood stock, garlic cream and passata (store-bought tomato sauce will work). Season with salt and pepper. Once the pasta is cooked al dente, add it all into the sauce mixture. Finish off with parsley and freshly grated lemon zest. Serve and enjoy!