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Baked lobster fideo pasta

• David Gingell

Published: July 21, 2017 at 10:50 AM

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Serves 4

A little effort

Total time: 1 hr and 40 mins

plus freezing and cooling

A star rating of 5 out of 5.1 ratingRate

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Check out this baked lobster fideo from David Gingell of Western's Laundry, one of London's hottest new restaurants. This recipe not only looks impressive, it's packed with flavour too. It may take a little bit of effort but it's definitely worth it

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Try this baked lobster fideo pasta then check out our lobster thermidor, lobster bisque, lobster roll, lobster macaroni cheese and more lobster recipes.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal807
• fat47.2g
• saturates7.1g
• carbs54.7g
• sugars6.7g
• fibre7.7g
• protein31.4g
• salt1.1g

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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.

If you prefer, fishmongers will cook lobster to order for you. Fideo pasta is short, thin noodles used in Catalan cooking and is available from souschef.co.uk, but angel hair pasta broken into 3cm pieces is a great substitute

Authors

David Gingell

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