Lobster spaghettini! I made this for a wallowing-in-indulgence Boxing Day supper using the leftover half lobster tail from Christmas Dinner, and loved it so much that I just had to share the recipe with you!
I used similar flavours to another favourite of mine, spaghetti alle vongole (clam spaghetti) - garlic, shallots, chilli, parsley and white wine - and I steeped some saffron threads in the wine for an extra luxurious touch. Spaghettini (AKA angelhair spaghetti) only takes two minutes to cook, and the sauce takes less than five minutes, so it makes sense to slice and chop all the ingredients first before you start cooking.
|Ingredients prepped and ready to go|
I started by sautéing the garlic and shallots in extra virgin olive oil, then adding the chilli and lobster meat. I then threw in the saffron-tinted wine and let it bubble away to a thick, syrupy sauce. I was worried the lobster meat might overcook and turn mushy, but it was slightly underdone when we bought it, so this wasn't an issue.
|Wine simmering away|
Finally, I tossed through the chopped parsley and the cooked spaghettini. Ta-dah!
|All mixed together|
Obviously I made this with lobster because I happened to have some leftover, but I think that an equivalent amount of firm white fish, prawns, crab meat, or clams would be a good substitute - just adjust the cooking time depending on your protein.
Yum, yum, yum. What a special treat! Enjoy!
An original recipe by Sarah Cooks
1/4 cup white wine
1 pinch saffron threads
2 garlic cloves
1 small shallot
1 small chilli
Small handful flat-leaf parsley
Meat from half a lobster tail (approx. 140 grams), cooked
85 grams spaghettini / angelhair spaghetti (or more if you are hungry!)
Place a saucepan of water on to boil for the spaghettini. Cook according to packet directions.
Place the white wine in a small bowl and sprinkle in the saffron threads. Allow to steep while you prepare the rest of the ingredients.
Finely slice the garlic cloves, and finely chop the shallot, chilli and parsley.
Chop the lobster meat into small-ish chunks.
Heat a good slug of extra virgin olive oil in a frying pan. Add the garlic and shallots with a good pinch of salt, and cook gently until fragrant. (Don't let it burn and turn bitter). Add the chilli and stir for a minute. Add the lobster pieces and stir until covered by the oily, garlicky mixture.
Turn the heat up to high and pour in the saffron threads and wine. Allow to bubble away until reduced and syrupy.
Add the drained spaghettini and chopped parsley to the pan and toss to combine.
Season with salt and pepper (and dried chilli flakes if you like), and tuck in!
Serves 1 generously