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Prep time: 30 minutes Cook time: 1 hour 30 minutes

Serves 4 as a starter

If you made the steak and lobster dish from my surf ’n’turf menu earlier this month and kept the lobster claws and heads, use them here. The meat is broken up to stir through the spaghetti, and the shells infuse a stock that forms the base of a delicious tomato sauce.


– 2 cooked lobsters

– 1 litre fish stock

– ½ tbsp tomato purée – ½ tsp fennel seeds

– 1 bay leaf

– 150ml white wine – 100ml olive oil

– 1 small onion, finely


– 4 garlic cloves, grated – 1 x 227g tin chopped


– 160g spaghetti

METHOD Remove the claws from the lobsters and crack them open, removing as much intact meat as possible with the help of a lobster pick or similar. Cut the main bodies in half and remove the meat and the edible bits from the heads. Freeze the tails for another dish.

Break the shells up and put them in a saucepan with the stock, tomato purée, fennel seeds, bay leaf and wine. Bring to the boil and simmer gently for an hour.

Meanwhile, heat half the olive oil in a pan and gently cook the onion and garlic on a low heat for 2-3 minutes, until soft. Add the tomatoes and about 150ml water. Season, bring to the boil and simmer gently for about 20 minutes.

Strain the lobster stock through a fine-meshed sieve into the tomato sauce. Continue simmering until the sauce has reduced by half down to about 400ml.

Cook the spaghetti in boiling salted water according to the packet. Meanwhile, cut the lobster meat into evenly sized chunks, keeping the claws whole.

Drain the pasta and return to the pan along with the tomato sauce and the rest of the olive oil, then warm it on a low heat, stirring every so often, for 2-3 minutes. Stir in the lobster and keep on the heat for a minute. Season if necessary. The sauce should be nicely coating the pasta; you can add a little water if it’s too thick.

Transfer to warmed plates or pasta bowls and serve.

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