+langosta Raclette Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add the artisanal long pasta and cook until just al dente according to package instructions (usually 7–10 minutes depending on thickness). Reserve about 200 ml of the pasta cooking water, then drain the pasta and set aside.

If using pre-cooked lobster, ensure pieces are roughly even (2–3 cm). Gently warm 30 g unsalted butter in a large sauté pan over medium-low heat. Add the lobster pieces and warm for 1–2 minutes just to heat through; do not overcook. Remove lobster from the pan and keep warm on a plate while you prepare the sauce.

In the same sauté pan over low heat, add the garlic-infused olive oil and the minced garlic. Sweat the garlic gently for 30–45 seconds until fragrant but not browned. Add the reserved 200 ml pasta water (start with 150 ml, add more if needed) and bring to a very gentle simmer.

Lower the heat to very low. Add the sliced/shredded raclette cheese in small batches, stirring constantly with a silicone spatula or wooden spoon to melt it into a glossy, slightly elastic sauce. If the sauce seems too thick, add a few tablespoons of reserved pasta water to loosen. Stir in lemon zest and lemon juice to brighten the flavor.

Return the warmed lobster and the drained pasta to the pan with the raclette sauce. Toss gently and continuously for 1–2 minutes so the pasta is evenly coated and the lobster distributes through the strands. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to achieve a silky sauce that clings to the pasta.

Season with fine sea salt and freshly ground black pepper to taste. Drizzle 1 tsp extra virgin olive oil and the optional chopped chives or microgreens. Toss once more gently.

Transfer the pasta to warmed plates or a shallow serving bowl. Scatter bonito flakes evenly over the top; the residual heat will make them move slightly and release a smoky umami aroma. Serve immediately.