Lobster Pasta

Ingredients

• 2 live lobsters (about 750g each) or 500g cooked lobster meat
• 400g spaghetti or linguine
• 1 large onion, finely chopped
• 1 fennel bulb, finely chopped (optional but traditional)
• 5 cloves garlic, minced
• 400g tin chopped tomatoes
• 3 tbsp tomato purée
• 200ml white wine
• 100ml brandy or ouzo
• 1 tsp dried oregano
• Pinch of red chilli flakes
• 1 tsp sugar
• 150ml extra virgin olive oil
• Large bunch fresh parsley, chopped
• Small bunch fresh dill, chopped
• Salt and black pepper to taste
• Lemon wedges to serve

Method

1. If using live lobsters, humanely dispatch them by placing in the freezer for 1-2 hours until unconscious. Bring a large pot of salted water to a rolling boil. Plunge the lobsters in and cook for 8-10 minutes until bright red. Remove and let cool.

2. Once cool, crack the shells and extract all the meat from the claws, tail, and body. Cut the meat into bite-sized chunks. Reserve any coral (roe) and tomalley (liver) if present - these add incredible flavour.

3. Break up the lobster shells and place them in a pot with 500ml water. Simmer for 20 minutes to create a lobster stock. Strain and reserve the liquid.

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4. Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and fennel (if using), and cook for 8-10 minutes until very soft and sweet.

5. Add the garlic and chilli flakes, and cook for 1 minute until fragrant.

6. Pour in the brandy or ouzo and let it flame briefly (be careful!). Once the flames subside, add the white wine and let it reduce for 3-4 minutes.

7. Add the chopped tomatoes, tomato purée, oregano, sugar, reserved lobster stock, any coral or tomalley, salt, and pepper. Bring to a simmer and cook for 25-30 minutes until the sauce is rich and concentrated.

8. While the sauce simmers, cook the pasta in boiling salted water until al dente. Reserve 1 cup of pasta cooking water before draining.

9. Add the lobster meat to the sauce and cook gently for just 2-3 minutes to warm through. Don't overcook or it will become tough.

10. Add the drained pasta to the sauce and toss well, adding pasta water as needed to create a silky sauce that coats the pasta. Stir in most of the fresh herbs.

11. Divide among serving plates, ensuring everyone gets generous pieces of lobster. Garnish with the remaining herbs and serve immediately with lemon wedges. This is a special occasion dish served at Greek celebrations, particularly on the islands. The sweet lobster meat combined with the aromatic tomato sauce is pure indulgence.