Lobster spaghetti recipe by Claudio Milani, head chef at La Capanna in Cobham
PUBLISHED: 16:59 20 November 2012 | UPDATED: 22:23 20 February 2013
In the first of a brand new series, in which local chefs will be revealing their top recipes, Claudio Milani, head chef at Cobham's La Capanna, shares a favourite seafood dish
Originally published in Surrey Life magazine November 2012
In the first of a brand new series, in which local chefs will be revealing their top recipes, Claudio Milani, head chef at Cobhams La Capanna, shares a favourite seafood dish
(Spaghetti allastice) for four people
This recipe can be made with dried or fresh bought pasta however at La Capanna we make our own pasta as follows:
500g semola flour (a courser type of semolina)
500g 00 flour
1. Pour both types of flour into a mixing bowl and stir until they are well mixed.
2. Pour the flour on the table and make a hole in the middle, like a volcano, add all the eggs and beat with a fork. Try to fold the flour little by little into the beaten eggs.
3. Once you cant use the fork any more, work the dough with your hands until you obtain a smooth and elastic texture.
4. Let it rest for two hours in a fridge.
5. Using a pasta machine, start to roll the pasta. Once you have reached the thickness that you like (about 4mm is recommended), cut the sheet of pasta to the shape for the spaghetti.
2 live lobsters
3 garlic cloves
1 stalk of celery
1 small onion
1/3 of a leek
1 star anis
10g fennel seeds
1 serving spoonof tomato paste
6 basil leaves
1 tarragon stalk
10 cherry tomatoes
1 red chilli
100ml olive oil
1. Bring up to the boil a pot of water and cook the live lobsters for about four-and-a-half minutes. Take them out from the water and cool them down in iced water for 10 minutes.
2. Cut the lobsters in half and take out the meat from the body and claws.
3. Save the shells for the lobster bisque.
4. In a five-litre pot, sweat the two garlic cloves, celery, carrot, leeks and thyme with a little bit of olive oil for three or four minutes, then add the lobster shells and cook for a further couple of minutes.
5. Add the brandy and allow the alcohol to evaporate.
6. Once the alcohol has evaporated, add the tomato paste, fennel seeds, star anis and enough water to cover all the shell in the pot.
7. Simmer for about one hour, strain and leave to cool down.
8. Chop one garlic clove and the chilli, and cut in the cherry tomatoes.
9. Heat up a saut pan and fry the olive oil, garlic and chilli; two minutes later, add the cherry tomatoes.
10. When the garlic starts to be golden, add 200ml of lobster bisque. In the meantime, cook the spaghetti in salted boiling water.
11. The timing for cooking the pasta depends on the desired thickness and the moisture content of the pasta. For this kind of fresh spaghetti, four minutes is enough; just make sure the pasta is a bit undercooked so you can later cook it for a few more minutes with the sauce. Drain it and add it to the sauce.
12. Add the lobster body meat, which should be cut into small chunks, to the pasta.
13. Pan fry the claws of the lobster and save as a garnish for your dish.
14. When the pasta is ready (after about five minutes), finish it with a sprinkle of chopped basil and tarragon; adjust the salt and pepper and then serve.
- Claudio Milani is the head chef at La Capanna, 48 High Street, Cobham KT11 3EF. For more information and reservations, call 01932 862121, e-mail firstname.lastname@example.org or visit the website, which you can find at: www.lacapanna.co.uk.