The Creamiest Lobster Pasta | Cookin' Somethin' w/ Matty Matheson
MATTY MATHESON MATTY MATHESON
1.36M subscribers
399,636 views
0

 Published On May 28, 2023

WE’RE GOING ALL THE WAY TO CREAM TOWN WITH LOBSTER PASTA FROM MY RESTAURANT PRIME SEAFOOD PALACE IT’S LIKE YOU’RE THERE BUT YOU’RE NOT BUT YOU CAN BE! YOUR FINGERS ARE THE BEST KITCHEN UTENSIL YOULL SEE ON THIS EPISODE OF COOKIN’ SOMETHIN’

Join this channel to get access to perks:
   / @mattymatheson  

INGREDIENTS
2 whole lobsters, cooked and shells reserved
1 fennel bulb, with fronds
2 celery ribs
1 shallot
2 garlic cloves
500 grams of lobster stock
35% heavy cream
Dry vermouth
Pinch of black peppercorns
Pinch of fennel seed
2 fresh bay leaves
Sprig of fresh tarragon
Butter
1 lemon
Oil
Parmesan, grated

COOKING METHOD
1. Over medium heat, sweat fennel, celery, shallot, garlic, and dry spices together in butter.
2. Add in half of the vermouth, and cook to au sec.
3. Add in the roasted shells and the stock. Bring the stock down by half. Strain through a fine strainer. Season with salt and lemon juice to taste.
4. Tear the brioche bun into pieces and blend in a food processor until a breadcrumb consistency.
5. Add butter and oil to a separate pan. Add breadcrumbs to the buttered oil along with a couple of garlic cloves. Once crispy, remove from the oil and place on a paper towel. Season with salt and toss together.
6. Cut lobsters into little pieces. Add spaghetti to boiling salted water.
7. Add the stock and 35% cream to a pan and a splash of the vermouth to reinforce the flavor. Simmer on low. Reduce the cream by half.
8. Add the pasta to the pan and let it thicken. To the pasta, add couple knobs of butter and lobster tails. Toss to incorporate. Add in the citrus peel to steep.
9. Turn the heat off and toss together.
10. Add pasta and lobster to a plate/bowl. Top with grated parmesan and toasted bread crumbs.

show more

Share/Embed