Jorgensen Family Recipes

Milos Lobster Pasta

By Izzy Jorgensen 1 hour

Ingredients

  • 2 lbs. diced ripe tomatoes
  • 6 cloves chopped fresh garlic
  • 2 cups diced white onion
  • Sea salt to taste
  • 1 tsp. ground black pepper
  • ¼ cup extra virgin olive oil
  • 4-5 lb. lobster
  • 10 oz. spaghetti (De Cecco no. 12 preferred)
  • 4 oz. tomato sauce base
  • 4 oz. shellfish bisque
  • 1 tbsp. finely diced shallots
  • 1 small pinch curry powder
  • 2 cloves slightly crushed garlic
  • 1 tsp. chopped parsley
  • 2 tbsp. Metaxa
  • 3 nice sprigs flat parsley
  • Olive oil

Method

  1. Place a 4-quart sauce pot over moderate heat. Add the olive oil and heat for 2 minutes.
  2. Add the garlic and onion to the olive oil and cook until it is translucent, about 8-10 minutes.
  3. Add the tomatoes and the seasoning, and mix well.
  4. Bring the mix to a simmer and continue cooking on moderate heat for 30 minutes, stirring often.
  5. When done, adjust the seasoning if needed and blend until smooth, then pass through a soup strainer. Cool and reserve.
  6. Cook the lobster for 4 minutes by boiling or steaming.
  7. Shock in iced water. When cool, prepare by separating the head and claws. Remove the meat and cut into nice bite sized pieces.
  8. Reserve the shell of the head and tail. The meat should be undercooked!
  9. Place the spaghetti in boiling salted water for 12 minutes till al dente.
  10. Four minutes after dropping the pasta in the water, place a sauté pan on moderate heat.
  11. Add extra virgin olive oil and garlic and cook slowly. Add the shallots and a pinch of curry powder to the pan and allow the shallots to become translucent, then add the Metaxa and allow it to flame off.
  12. Add shellfish bisque and tomato sauce base.
  13. Shake the contents of the head and mash it into the sauce. Allow it to cook and thicken to a nice sauce consistency. Taste and season with a little salt, if needed.
  14. Add the lobster meat to the sauce to warm up.
  15. Add the drained pasta and mix well. Cook until there is no watery consistency to the sauce on the outside of the pan.
  16. Add the chopped parsley, mix well and serve high in the middle of the oval pasta plate.
  17. Place the lobster head and tail on either side of the pasta and place the parsley over the head cavity.
  18. Drizzle the lobster and pasta with a little oil, serve and enjoy!