Lobster Spaghetti Recipe
Homemade Semolina Spaghetti, Lobster, Sweet Peas, Pernod Butter, Lemon, Parmesan
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Ingredients
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Pasta
Lobster and Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine 2 cups of semolina flour and 1 tsp of salt. Gradually add 1 cup of water while mixing the flour with your hands or a fork until it forms a shaggy dough.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into 4 portions. Roll each portion through a pasta machine or with a rolling pin until desired thickness is achieved. Cut into spaghetti shape and dust with flour to prevent sticking.
Lobster and Sauce Preparation
- 4
Cook the Lobster
Bring a pot of water to a boil. Add the lobster tails and cook for 6-8 minutes until they turn bright red. Remove, cool slightly, and remove the meat from the shells, cutting it into bite-sized pieces.
- 5
Sauté the Sauce
In a large skillet, melt 4 tbs of butter over medium heat. Add the lobster meat and sauté for about 2 minutes. Pour in 2 tbs of Pernod and cook for an additional minute.
- 6
Add Peas and Flavor
Stir in 1 cup of sweet peas, 1 tsp of lemon zest, 2 tbs of lemon juice, 0.5 tsp of salt, and 0.25 tsp of black pepper. Cook for about 2-3 minutes until the peas are tender.
Combining and Serving
- 7
Cook the Spaghetti
In a large pot of salted boiling water, cook the prepared spaghetti for about 2-3 minutes until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- 8
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the lobster sauce. Toss to combine, adding reserved pasta water a little at a time to achieve desired sauce consistency.
- 9
Serve
Serve the lobster spaghetti hot, garnished with 0.5 cup of grated Parmesan cheese on top.
