Boston Lobster Basil Spaghetti with Salmon Roe
by Clover Ng
@ 11 Feb 2014
1 Boston lobster for lobster stock
150g spaghetti
100g heavy cream
5g butter
5g basil
150ml lobster stock (read recipe below), divided
5ml olive oil
10g minced garlic
5g salmon roe
Lobster Stock
Olive oil, for sautéing
10g minced garlic
200ml chicken stock
Blanch the lobster in a pot of boiling water until it turns pinkish. Drain well and immediately plunge into a pot of ice water-bath for a few seconds. Drain well and extract the cooked lobster meat from its shell and reserve the shell.
For the lobster stock: Heat the olive oil in a sauté pan over a medium heat and sauté the minced garlic until fragrant. Season to taste with salt. Add in chicken stock and the reserved lobster shell and heat the mixture to a boil. Reduce heat and simmer the lobster stock for about an hour and 60 minutes. Keep warm.
Cook the spaghetti in a pot of salted boiling water to boil, stirring occasionally, until al dente. Drain well and set aside.
Blend the heavy cream, butter and basil in a canister. Add in half of lobster stock, whisk well and season to taste with salt. Set aside.
Heat the olive oil in a sauté pan and sauté the minced garlic until fragrant. Add in the basil cream and the remaining lobster stock and simmer until sauce has slightly thickened. Add in the al dente spaghetti, toss well and ladle onto a serving plate and garnish with salmon roe. Serves 1
