Pasta With Lobster Sauce
A rich, tomato-based lobster sauce perfect for pasta, made from utilizing leftover lobster parts.
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Instructions
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Start boiling a large pot of salty water for pasta.
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Extract all inner meat, tomalley, and roe from lobster bodies; set aside in the fridge.
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From the remaining lobster shells, remove lungs and the head sac, then discard.
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Break cleaned lobster shells (including legs, knuckles, and claws) into small pieces and set aside.
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Heat olive oil in a stockpot over medium-high heat. Add dried chiles and garlic, reduce heat to medium, and cook until garlic browns.
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Add broken shells, peppercorns, bay leaves, and whole cloves; mix and cook over medium-high heat for 10 minutes, stirring often.
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Pour in cognac and ouzo, mix for 5-10 seconds. Stir in tomato puree, tarragon, and parsley, then cover and simmer.
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Simmer for 20 minutes, then mash contents with a potato masher. Repeat mashing at the 45-minute mark.
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Add water if the sauce becomes too thick; adjust salt to taste.
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After 55 minutes, turn off heat. Strain the sauce through a colander into a new pot, pressing solids to extract liquid. Discard solids.
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Blend half the strained sauce with reserved lobster meat, tomalley, and coral in a food processor until smooth. Reserve some meat for garnish if desired.
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Combine the blended mixture with the remaining strained sauce. If needed, add tomato paste to thicken. Heat gently for 5 minutes without boiling, then serve.