Spicy Lemon Spaghetti With Lobster And Toasted Breadcrumbs Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
• Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
• Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
• Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.

Steps:

• For the fettuccine: Add the flour and a big pinch of salt to a food processor; pulse to combine. Whisk the eggs and egg yolk in a bowl. With the machine running, drizzle in the egg mixture until the dough is just about cohesive. Transfer the dough to a lightly floured board and knead until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
• Set up an electric or hand-cranked pasta machine with the rolling attachment set to the widest setting. Cut the dough into quarters. Dust 1 piece lightly with flour and press or pound it into a thick, flat oval. Pass it through the roller 2 or 3 times. Fold it in thirds, like a letter, and roll it through again, flouring if necessary. Turn the roller to the next setting, and repeat the rolling and folding. After that, simply run the dough through on increasingly thinner settings until you reach the second thinnest setting, flouring as needed. If the piece of dough gets too long to work with comfortably, cut it in half. The final piece should be about 12 inches long. Cover the dough with plastic wrap or a clean towel, and repeat with the remaining dough.
• Line a baking sheet with parchment paper. Using the pasta machine's fettuccine cutting attachment, cut a sheet of pasta. Swirl the noodles into a nest on the baking sheet. Repeat with the remaining sheets of dough.
• For the spicy lobster sauce: Prepare an ice bath large enough to hold the lobster. Bring a large pot of salted water to a boil. Kill the lobster by plunging a knife between the lobster's eyes and cutting down through the head. Put the lobster in the boiling water and cook until three-quarters done, about 8 minutes for a 2-pound lobster, and up to 12 minutes for a 3-pound lobster. Using tongs, transfer the lobster to the ice bath. Reserve at least 2 cups of the lobster cooking water. When cool enough to handle, shell the lobster and cut the meat into big chunks. Set aside.
• Heat the canola oil in a large high-sided saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and chile flakes; cook for 1 minute. Add the wine and a cup of the lobster cooking water; cook until reduced by half. Add the tomatoes and bring to boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the liquid is reduced, about 20 minutes. Mash the tomatoes using a potato masher. Continue cooking until the mixture thickens to a sauce consistency, about 15 minutes. Stir in the parsley, oregano and lemon zest. Taste and season with salt and pepper.
• For the anchovy breadcrumbs: While the sauce cooks, heat the olive oil in nonstick saute pan over medium heat until it shimmers. Add the garlic and anchovies; cook for 1 minute. Add the breadcrumbs and cook, stirring constantly, until golden brown, about 3 minutes. Fold in the parsley and lemon zest, and season with salt and pepper.
• To cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 2 minutes. Drain.
• To finish the dish: While the pasta cooks, stir the lobster into the sauce and cook for 2 to 3 minutes. Add the pasta to the sauce and toss, adding some more of the lobster cooking water to flavor and thin the sauce slightly if desired. Transfer to a large shallow bowl, top with the breadcrumbs. Serve immediately.

Steps:

• Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
• With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
• Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
• Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
• Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.