It’s been quite a while since we last made our own dinner. From the day our baby arrived, our dinners have always been prepared by either Kathy’s mother or some random cook in a restaurant we go to/buy take-out from.
I’ve long been wanting to do something to ease this dire situation. So I volunteered to cook on Saturday, something I haven’t done in months, so we can be on our own for dinner. I suggested pasta and got the nod from Kathy.
So, off to the local supermarket for ingredients. I was totally improvising – thinking that I’ve had enough pasta to know what to buy. Brought home some onion, celery, brown mushrooms, some Alfredo sauce (which is just a premix of cream, cheese, and a small amount of garlic). Then I looked for recipes that make use of these ingredients plus whatever I could salvage from the kitchen.
It’s when Finagle striked: the search returned no suitable match. Well, big deal – let’s combine the results here and there, and create my own Lobster Spaghetti recipe. It’s more fun this way, anyway!
Combining recipes to improvise your new one is so easy that anyone who can hold a spoon can do without any effort. I think as soon as our kid can handle chopsticks, we’ll teach her to do it.
Ingredients (serves 2):
- around 700 g of lobster, shell included. You can use as much or as little as you like, substitute with scallops or crabs or shrimps or crayfish, really.
- 300 g of mushroom
- 1 yellow onion
- 50 ml of extra virgin olive oil
- 20 ml of dry cooking wine. I used rice wine as my cooking booze as there wasn’t cooking wine in hand. It worked.
- 200 ml of cream and some Parmesan cheese. I cheated and used some Alfredo sauce in place. It worked.
- 500 g of spaghetti (use only made-in-Italy ones. According to Kathy, they’re the best)
- salt to taste. Bonus if you use truffle salt.
- garlic to taste (those added in the pre-made sauce was insufficient to my taste)
- basil and/or rosemary to taste. I used both.
- liberal amount of black pepper – we like it spicy!
- parsley to sprinkle
- Clean, slice and dice all the veggies.
- Clean and boil the lobster. No need to kill it first – just put it into boiling water head-down. Nobody has proven that a lobster will suffer less pain if it’s killed by physical means before we make it swim.
- After 20 minutes, scoop out the boiled critter and discard much of the water, leaving only as much as needed to cook the pasta. This way, we save some time because the water is already hot, and the pasta will taste better because it has the lobster umami.
- Add half of the olive oil (it prevents our pasta from sticking to the pot) and as much or as little salt as you please to the hot lobster water. Let boil and add pasta. Cook and drain.
- Heat up a frying pan and pour the remaining olive oil to the warm pan. Wait for it to get hot, then pour all the basil/garlic/rosemary/black pepper/mushroom/onion/celery into it. Turn and mix repeatedly. Add your choice of cooking booze.
- Now that the lobster has cooled down a bit, it’s a good time to de-shell it. Dice the meat to any size you fancy. Or remove and marvel at the quantity and quality of tomalley or roes of a May-harvest Atlantic lobster. Just don’t spend too much time.
- When you think the mix has been sufficiently cooked, add the seafood and the sauce, mix and stir thoroughly.
- Add sauce to pasta, sprinkle with parsley
Got an 8 out of 10 from Kathy. She suggested I use less Rosemary, dice the onion to smaller bits, and pre-mix the spaghetti with the sauce before serving. Overall it’s a thumbs-up considering she’s an expert in culinary arts. (well, at least compared to me!)
A small step that I took, a giant step towards our sorely missed dinner independence.
Some pics for you photo addicts:
Cooked lobster and lobster soup:
Top row – Alfredo sauce, spice/herb mix, extra virgin olive oil, rice wine.
Bottom row – onion, celery, mushroom, spaghetti:
Lobster tomalley and roes:
Sauce, almost ready: