Baked lobster fideo pasta
- Preparation and cooking time
- Total time
- plus freezing and cooling
- A little effort
- Serves 4
Ingredients
- 1 live lobster, around 800g (see notes below)
- 260g fideo pasta or angel hair pasta, broken into 3cm
- a few chives, snipped
STOCK
- olive oil
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 1 onion, finely diced
- 1/2 bulb fennel, finely diced
- 1/2 head garlic
- a few sprigs thyme
- 2 bay leaves
- 1/2 star anise
- 5 coriander seeds, crushed
- a small pinch saffron
- 1 tbsp tomato purée
- 2 tbsp brandy
- 2 tsp Pernod
- 700ml chicken stock
- 2 ripe tomatoes, chopped
AÏOLI
- 1 egg yolk
- a pinch saffron
- a squeeze lemon juice
- 1/2 clove garlic, crushed
- 150ml light olive oil
Method
- STEP 1
Put the lobster in the freezer for 2 hours. Bring a large pan of salted water to the boil and boil the lobster for 7 minutes, then refresh in iced water.
- STEP 2
When cold, cut the lobster in half and remove the tail meat, then crack the claws and remove the meat, reserving the shell.
- STEP 3
Cut the meat into bite-sized pieces and chill.
- STEP 4
Heat the oven to 190C/fan 170C/gas 5. Put the shells onto a baking tray and roast for 20 minutes.
- STEP 5
Tip into a bowl and break up with a rolling pin.
- STEP 6
Add a splash of chicken stock to the tray and scrape off any caramelised bits into the bowl.
- STEP 7
Heat a pan over a medium heat with 2 tbsp of olive oil and add the carrot, celery, onion, fennel and garlic with a pinch of salt.
- STEP 8
Fry for 10-15 minutes until soft. Stir through the herbs, spices and tomato purée, and cook for a few more minutes.
- STEP 9
Pour in the brandy and Pernod, and reduce for a minute.
- STEP 10
Add the lobster shells and juice, the chicken stock and tomatoes. Simmer for 45 minutes. Take off the heat, cool and pass through a fine sieve.
- STEP 11
To make the aïoli, add the egg yolk, saffron, a squeeze of lemon juice, the garlic and some seasoning to a small food processor.
- STEP 12
Slowly drizzle in the olive oil until emulsified. Chill.
- STEP 13
Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp of olive oil in a deep, oven-proof frying pan over a medium heat.
- STEP 14
Add the fideo pasta and coat well in the oil. Add 450ml of the lobster stock and simmer for 4-5 minutes.
- STEP 15
Stir through the lobster pieces then cook in the oven for 10-12 minutes.
- STEP 16
Add a little more stock if it looks dry. Serve with a squeeze of lemon juice, chopped chives and the aïoli.