Mediterranean Lobster
The lobster with Mediterranean sauce and black pasta is the elegant light version of a noble Nord‑French classic for special occasions.
Ingredients
- 1 small garlic clove
- 1 Shallot
- 100 g carrots (1 carrot)
- 100 g celery stalks (1 stalk)
- 2 tbsp olive oil
- 1 sprig thyme
- 1 tsp tomato paste
- 100 ml white wine (or vegetable broth)
- 200 g canned tomatoes
- a pinch of sugar
- Salt
- 1 tsp chili powder
- 0.5 small bay leaf
- 800 g freshly cooked lobster (1 fresh lobster; pre‑order from the supplier)
- 140 g black pasta (e.g., tagliatelle or spaghetti)
Instructions
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1.
Peel and finely dice the garlic and shallot. Wash, peel, and clean the carrot.
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2.
Wash and trim the celery stalks, removing any string if necessary. Finely dice the carrot and celery with a large knife.
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3.
Heat the oil in a shallow pot. Sauté the shallot, garlic, carrots, and celery over medium heat for 4 minutes while stirring.
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4.
Meanwhile, wash the thyme, shake off excess moisture, strip the leaves, and finely chop it. Stir the tomato paste into the vegetables and cook briefly. Add wine or broth and let reduce completely.
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5.
Chop the tomatoes, add them with 100 ml of tomato liquid to the pot, and bring to a boil. Add sugar, a pinch of salt, chili powder, and bay leaf. Cover and simmer over medium heat for about 30 minutes.
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6.
While the sauce simmers, separate the claws and tail of the cooked lobster from the body using a twisting motion. Split the tail lengthwise with a heavy large knife. Cut the lobster body in half lengthwise.
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7.
Remove any unusable parts such as innards and digestive tract. (Optional: use the orange roe for the sauce.)
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8.
Separate the joints and claws. Open the outer joints of the claws with sturdy kitchen scissors, spread them apart with a kitchen towel, and release the meat.
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9.
Pull the claw fingers upward. Use a heavy knife to separate the claw fingers and claws, releasing the flesh. Arrange the lobster meat on plates.
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10.
Cook the pasta in plenty of boiling salted water according to package instructions until al dente. Remove the bay leaf from the sauce, season with salt and optional chili powder. Drain the pasta, let it dry slightly, and serve it with the sauce over the lobster.
