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Baked Lobster Fideo Pasta

Baked lobster fideo pasta

Published: July 21, 2017 at 10:50 am
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  • Preparation and cooking time
    • Total time
    • plus freezing and cooling
  • A little effort
  • Serves 4

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

Nutrition:
NutrientUnit
kcal807
fat47.2g
saturates7.1g
carbs54.7g
sugars6.7g
fibre7.7g
protein31.4g
salt1.1g
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Try this baked lobster fideo pasta then check out our lobster thermidor, lobster roll, lobster macaroni cheese and more lobster recipes.

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.

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

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