Look, as a general rule in restaurants, lobsters are always purchased live. This is because once a lobster dies, they spoil quite easily, and can cause severe food poisoning. So if you have the fridge space at home I would buy the lobster alive then put it in a container with ice in the fridge. The low temperature in the fridge or freezer disorients the lobster, and makes them easier to handle. Bring a pot of salty water to the boil then dunk the lobster in, a kilo of lobster takes about 12 minutes to cook, and each 500g adds 5 minutes.
If it’s illegal to boil lobster where you live, your other option after putting the lobster in the fridge is stabbing the lobster in the space between the head and body then splitting it straight in half lengthwise. I hate this method because I have to physically stab a live animal, so I prefer the boiling method.
I love this dish because let’s face it, it’s absolutely impressive. I like adding caviar and pairing with champagne. It’s absolutely perfect for a romantic dinner at home or to cook on a special occasion. I add this dish to my catering menu when I know it’s a sit down and a special occasion, and people just love it and never forget it, and my clients don’t even mind the hefty price tag and most of them even add-on the optional caviar.
The sauce is a beurre blanc. Beurre blanc is a classic French white sauce made by reducing white wine, bouquet garni and French eschallots then adding butter while whisking constantly to make a rich and creamy sauce. The key is to not bring the liquid to the boil to avoid splitting. When done correctly, you get a shiny sauce that hugs each spaghetti noodle without running all over the plate.
To be honest, I don’t think I’ve done any justice to this dish with the photos that I took, because this is me plating it and shooting it right before dinner. Next time I plate this up for a catering function, I will make a note to take a nice photo, but for now, this is the homely version of this beautiful and delicious lobster spaghetti. Don’t forget to pop the champagne! Happy eating!
- Cook pasta according to packet and set aside. In a small sauce pot, place tarragon, eschallot and white wine together. Reduce until the liquid is halved. Drain and discard the tarragon and reserve the eschallot. Place the liquid back in the sauce pot.
- Heat the liquid back up and start adding in the cold butter cubes gradually while whisking continuously. Keep whisking until the liquid starts to thicken. Do not bring the liquid to the boil or it might split. When the sauce has emulsified, take off the heat and set aside until ready to use.
- Take the flesh of the lobster from the shell and reserve the head. Cut the lobster to bite size pieces.
- Heat the sauce up in a medium pot that could fit the pasta, lobster and sauce. Toss the pasta, the eschallots and lobster in the warm sauce until everything is coated. Season with salt & pepper, sprinkle with chives.
- Twirl the pasta using a carving fork and place on a long platter. Use the head as a garnish, making it look like the pasta is the lobster's body. Sprinkle with chopped chives. If using caviar, place the caviar on top. Serve immediately.