Lobster Pasta with Tomato Cream Pasta
- 5 oz of pasta
- 2 tablespoons of olive oil
- 2,3 pieces of garlic
- a little basil
- a half cup of white wine
- 4-6oz of lobster meat
- 1 tbs of oyster sauce
- a half cup of tomato sauce
- a little bit of heavy cream
1: put a lobster into boiling water for 2,3 minutes, so that it would be much easier to take out lobster meat from shell. Drain water out with kitchen paper and lightly salt and pepper to meat.
2: When you boil pasta, you should use a big pod and a lot of water. Pasta should be ready at the same time as sauce is cooked. The timing is very important. If you feel difficult, lets get sauce done first, and then mix al dente pasta with its sauce.
3: Lightly crush the garlic clove and heat with the pure olive oil in a large nonreactive sauté pan with a lid over medium heat. When the garlic starts to sizzle, gently shake and tilt the pan so the clove is immersed and sizzling at one side of the pan in a pool of the oil. As the clove starts to turn golden, lay the pan flat on the burner so the oil covers the entire surface. It is important that lobster meats are dry before adding them to the hot oil to avoid splattering.
4: cook lobster with garlic oil until the surface gets dark brown. When the temperature gets to the highest, flambe seafood with white wine and make fire! wow!
5:Add tomato sauce and cook until sauce gets boiled. Once you see the sauce gets mixed well, add oyster sauce then. Seafood must be cooked by then.
6:Right before sauce gets done, add heavy cream and mix them well. Then add boiled pasta to the sauce. The sauce gets slight as cooking and keep pasta getting emulsified. Add salt if you need. Make sure not cooking too much because separation happens to cream.
7:add basil for topping or whatever you want. I used lobster shell for presentation, which makes the dish elegant.
This dish was for July 4th I made.
What kind of sauce do you imagine when you have a lobster dish?
I think tomato cream sauce is very popular and I really like it.
My secret for this dish is oyster sauce. You just add 1 or 2 tbs of oyster sauce, which makes a huge difference.
Many chefs use different cream for respective past dish and I chose heavy cream for regular tomato sauce because lobster is white meat and very protein like taste, and I think heavy cream and oyster sauce make a great harmony to lobster.
My suggestion for right cream users would be that you cook with red hot chili pepper when you sauté lobster and make it spicy. Then use vodka for flambé and add tomato sauce. Right cream would be great for tomato vodka sauce.
If you make broth from lobster shell, that would be great idea and make sure you have no waste. Appreciate for food and enjoy your meal.
Have a nice summer♪