September 26, 2016

Lobster Pasta and Croatia

Lobster pasta is one of my favorite dishes. In Croatia many of the coastal restaurants feature Lobster pasta. This isn’t any Lobster pasta – this

The Restaurant version of my favorite Dish


What is looks like when you make it at home


Lobster Pasta and Croatia


  • 2lobsters, 1 1/2 pounds each
  • 2tablespoons butter
  • 3 cups seafood broth
  • 1small carrot, chopped
  • 1celery rib, chopped
  • 1thyme sprig
  • 2tablespoons olive oil
  • 1small onion, finely diced
  • 5garlic cloves, minced
  • 1 teaspoon hot red pepper chili flakes
  • 1 teaspoon dry tarragon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½cup white wine
  • 5 oz can chopped tomatoes
  • 1 6oz can tomato puree
  • 1cup heavy cream
  • 1pound dried spaghetti pasta
  • 3tablespoons chopped parsley
  • Lemon zest


  1. Boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Cut meat into bite size pieces and set aside. Crack claws without removing meat, and set aside.
  2. Put discarded shells, juices and the row in a saucepan or skillet over medium high heat with the butter and sauté for about 1 minute. Add carrot, celery, thyme and tarragon and cook, stirring, for 2 minutes more. Add 3 cups seafood broth and simmer to reduce by half. Strain. You should yield 1 1/2 cups rich seafood and broth.
  3. In a saucepan warm the olive oil, onion, garlic and hot pepper flakes over medium high heat. Season with salt and pepper. Cook onions until completely soft.
  4. Add wine and simmer rapidly for 3 minutes, then add tomato purée, chopped tomatoes and lobster broth. Simmer for 8-10 minutes, then add cream until the sauce has thickened, about 5 minutes more. Turn off heat and adjust seasoning.
  5. Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Add lobster and simmer for 2 minutes or just heated through. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat. Arrange claw on top of each serving and sprinkle with parsley and lemon zest mixture.