Lobster Paccheri Recipe

1. Prepare and cook lobster

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Place the live lobster headfirst into the boiling water and cook for 8 minutes (for 1.5–2 lb). Remove lobster and transfer to an ice bath to stop cooking. When cool enough to handle, remove tail meat and claws; reserve shells (crack claws to expose meat but keep shells for stock). Chop tail and claw meat into large bite-sized pieces, set aside refrigerated.

2. Make bisque stock from shells

In a large heavy-bottomed saucepan, melt 2 tablespoons butter over medium-high heat. Add lobster shells and sauté, stirring occasionally, until shells turn fragrant and orange, about 4–5 minutes. Add chopped carrot, onion, celery and smashed garlic; cook, stirring, until vegetables begin to soften, about 6 minutes. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.

3. Pour in the white wine and simmer 2–3 minutes to reduce slightly and deglaze the pan. Add 6 cups water, bay leaves, thyme and peppercorns. Bring to a gentle simmer, cover partially, and cook 25–30 minutes to extract flavor from shells and vegetables.

4. Strain the stock through a fine-mesh sieve into a clean pot, pressing solids to extract as much liquid as possible. Discard solids. Return strained stock to medium heat and season with 1 teaspoon salt. Simmer gently to reduce by about one-quarter (10–12 minutes) for a more concentrated flavor.

5. Lower heat to medium-low. Stir in heavy cream and remaining 1 teaspoon salt. Heat gently—do not boil—until cream is warm and sauce has a silky texture, about 3–4 minutes. Adjust seasoning with lemon juice and additional salt if needed. Keep warm on lowest heat.

6. While the bisque simmers, bring 4 quarts water to a rapid boil in a large pot. Add 2 tablespoons kosher salt. Add paccheri and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

7. Build the sauce

In a wide sauté pan over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add minced garlic and cook 30–45 seconds until fragrant but not browned. If using, add 2 tablespoons sherry or white wine and reduce for 1 minute.

8. Pour 2 cups of the warm lobster–vegetable bisque into the sauté pan and bring to a gentle simmer. Add chopped lobster meat and gently heat for 1–2 minutes until just warmed through.

9. Add the drained paccheri to the pan with the sauce. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to achieve a silky, clingy sauce that fills the tubes and coats the pasta evenly. Cook together 1–2 minutes so pasta absorbs some sauce.

10. Remove from heat and stir in lemon zest, chopped parsley, remaining 1 tablespoon olive oil (or a knob of butter), and grated Parmesan if using. Taste and adjust seasoning with salt and freshly ground pepper.

11. To serve, spoon paccheri into warmed plates, ensuring some of the bisque sauce is inside the tubes. Garnish with extra parsley, a drizzle of olive oil, and a light crack of black pepper. Serve immediately.