Lobster Spaghetti
This seafood recipe includes homemade spaghetti cooked in a tomato sauce with lobster.
Ingredients
400 g 00 Italian flour
4 unit egg
1 water
130 g butter, cut into cubes, at room temperature
1 tsp. curry powder
0.5 tsp. salt
30 g basil, destalked, finely chopped
20 g olive oil
3 unit garlic clove, peeled, stem removed, finely sliced
1 tsp. chilli flakes
2 tomato puree
400 g tinned tomatoes
60 g white wine
100 g water
1 tsp. dried basil
1 tsp. dried oregano
salt, to taste
pepper, to taste
water, as needed
2 unit lobster tail
as needed olive oil
salt, to taste
pepper, to taste
100 g mozzarella, optional, roughly torn
fresh parsley, as neded, destalked, finely chopped
Instructions
STEP 1/6
Lift the Cooking Chef head and fit the heat shield.
Fit the Spiral Dough Tool to the machine.
Attach the Cooking Chef bowl to the machine.
Add flour and eggs into the bowl, fit the splashguard.
Mix on speed 1-2 for 5 minutes until the dough starts to come together.
Add water if the dough is too dry.
Transfer the dough to a lightly floured work surface.
Knead by hand until you obtain a smooth dough.
Wrap the dough in plastic wrap.
Let rest for 15 minutes.
Fit the Lasagne Roller attachment to the machine.
Adjust the setting to 0.
Sprinkle some flour between the rollers.
Cut the dough into two, flatten each piece to approximately 1 cm thick.
Dust the dough with a little flour.
Start on speed 1.
Transfer the dough into the Lasagne Roller attachment.
Pass one piece of the dough through the rollers.
Fold the dough in half and pass the dough through the rollers a second time to get a smooth surface.
Repeat passing the dough through the rollers, adjusting the setting up each time, until you reach setting 3.
Repeat this process with the other half of the dough.
Remove the Lasagne Roller attachment from the machine.
Fit the Pasta Cutter attachment to the machine.
Trim the rolled pasta sheets to around 25 cm in length.
Start on speed 1.
Transfer the dough into the Pasta Cutter attachment.
Pass the dough through the cutter to cut into spaghetti.
Collect the strands of cut pasta, sprinkle with some flour and set aside in piles on the worktop.
STEP 2/6
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Attach the bowl to the machine.
Add butter into the bowl, fit the splashguard.
Cook at 110ºC, speed off, for 2 minutes until melted.
Add curry powder and salt into the Cooking Chef bowl.
Cook at 98ºC on speed Stir 2 for 2-3 minutes until combined.
Add the chopped basil into the Cooking Chef bowl.
Mix on speed Min for 20 seconds until combined.
Transfer the spiced butter into a heatproof bowl and set aside.
STEP 3/6
Attach the Cooking Chef bowl to the machine, fit the Stir Tool.
Add the oil into the bowl.
Cook at 110ºC, speed off, for 2 minutes until hot.
Add garlic and chilli into the bowl.
Cook at 110ºC on speed Stir 2 for 5 minutes until fragrant.
Add tomato purée, tinned tomatoes, wine, water, spices and seasoning into the bowl.
Cook at 110ºC on speed Stir 2 for 5 minutes until thickened.
Cook at 102ºC on speed Stir 2 for 10 minutes until the liquid has reduced.
STEP 4/6
Preheat a grill to high temperature.
Add water into a large saucepan.
Place over a high heat.
Using kitchen shears or a very sharp knife, cut the lobster tails right down the centre.
Rub the flesh of the lobster with olive oil and seasoning.
Place the halved lobster tails, flesh side down, onto the grill pan.
Cook under a hot grill for 5 minutes.
Turn over and brush the lobster tails with the curry butter.
Cook for another 3-5 minutes or until the shells are bright red.
Remove from the grill and set aside.
Add the pasta into the hot saucepan.
Cook until rolling boil.
Season with salt to taste.
Cook over a medium-high heat for 2-3 minutes until al dente.
Drain the pasta into colander, reserving a little of the cooking water for later.
Remove the lobster from the shells and dice into bite size pieces.
Reserve the shells for later.
Remove the Cooking Chef bowl from the machine.
Add the diced cooked lobster into the bowl.
Add the cooked pasta into the bowl.
Use tongs to toss the lobster and pasta through the sauce.
Add a little of the reserved cooking water from the drained pasta, if needed.
Divide the pasta between two serving bowls.
Garnish with torn mozzarella, chopped parsley and the lobster shells.
Serve
STEP 5/6
Pre-heat a grill to high temperature
Add the first item of Ingredients 4 (water) into a large saucepan
Place over a high heat
Using kitchen shears or a very sharp knife, cut the second item of Ingredients 4 (lobster tails) right down the centre
Rub the flesh of the lobster with the next three items of Ingredients 4 (olive oil, seasoning)
Place the halved lobster tails, flesh side down, onto the grill pan
Cook under a hot grill for 5 minutes
Turn over and brush the lobster tails with the curry butte
Cook for another 3-5 minutes or until the shells are bright red
Remove from the grill and set aside
Add the pasta into the hot saucepan
Cook until rolling boil
Season with salt to taste
Cook over a medium-high heat for 2-3 minutes until al dente
Drain the pasta into colander, reserving a little of the cooking water for later
Remove the lobster from the shells and dice into bite size pieces
Reserve the shells for later
Remove the Cooking Chef bowl from the machine
Add the diced cooked lobster into the Cooking Chef bowl
Add the cooked pasta into the bowl
Use tongs to toss the lobster and pasta through the sauce
Add a little of the reserved cooking water from the drained pasta, if needed
Divide the pasta between two serving bowls
Garnish with torn mozzarella and chopped parsley
STEP 6/6
Garnish with the lobster shells
Lobster Spaghetti
This seafood recipe includes homemade spaghetti cooked in a tomato sauce with lobster.
Ingredients
400 g 00 Italian flour
4 unit egg
1 water
130 g butter, cut into cubes, at room temperature
1 tsp. curry powder
0.5 tsp. salt
30 g basil, destalked, finely chopped
20 g olive oil
3 unit garlic clove, peeled, stem removed, finely sliced
1 tsp. chilli flakes
2 tomato puree
400 g tinned tomatoes
60 g white wine
100 g water
1 tsp. dried basil
1 tsp. dried oregano
salt, to taste
pepper, to taste
water, as needed
2 unit lobster tail
as needed olive oil
salt, to taste
pepper, to taste
100 g mozzarella, optional, roughly torn
fresh parsley, as neded, destalked, finely chopped
Instructions
STEP 1/6
Lift the Cooking Chef head and fit the heat shield.
Fit the Spiral Dough Tool to the machine.
Attach the Cooking Chef bowl to the machine.
Add flour and eggs into the bowl, fit the splashguard.
Mix on speed 1-2 for 5 minutes until the dough starts to come together.
Add water if the dough is too dry.
Transfer the dough to a lightly floured work surface.
Knead by hand until you obtain a smooth dough.
Wrap the dough in plastic wrap.
Let rest for 15 minutes.
Fit the Lasagne Roller attachment to the machine.
Adjust the setting to 0.
Sprinkle some flour between the rollers.
Cut the dough into two, flatten each piece to approximately 1 cm thick.
Dust the dough with a little flour.
Start on speed 1.
Transfer the dough into the Lasagne Roller attachment.
Pass one piece of the dough through the rollers.
Fold the dough in half and pass the dough through the rollers a second time to get a smooth surface.
Repeat passing the dough through the rollers, adjusting the setting up each time, until you reach setting 3.
Repeat this process with the other half of the dough.
Remove the Lasagne Roller attachment from the machine.
Fit the Pasta Cutter attachment to the machine.
Trim the rolled pasta sheets to around 25 cm in length.
Start on speed 1.
Transfer the dough into the Pasta Cutter attachment.
Pass the dough through the cutter to cut into spaghetti.
Collect the strands of cut pasta, sprinkle with some flour and set aside in piles on the worktop.
STEP 2/6
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Attach the bowl to the machine.
Add butter into the bowl, fit the splashguard.
Cook at 110ºC, speed off, for 2 minutes until melted.
Add curry powder and salt into the Cooking Chef bowl.
Cook at 98ºC on speed Stir 2 for 2-3 minutes until combined.
Add the chopped basil into the Cooking Chef bowl.
Mix on speed Min for 20 seconds until combined.
Transfer the spiced butter into a heatproof bowl and set aside.
STEP 3/6
Attach the Cooking Chef bowl to the machine, fit the Stir Tool.
Add the oil into the bowl.
Cook at 110ºC, speed off, for 2 minutes until hot.
Add garlic and chilli into the bowl.
Cook at 110ºC on speed Stir 2 for 5 minutes until fragrant.
Add tomato purée, tinned tomatoes, wine, water, spices and seasoning into the bowl.
Cook at 110ºC on speed Stir 2 for 5 minutes until thickened.
Cook at 102ºC on speed Stir 2 for 10 minutes until the liquid has reduced.
STEP 4/6
Preheat a grill to high temperature.
Add water into a large saucepan.
Place over a high heat.
Using kitchen shears or a very sharp knife, cut the lobster tails right down the centre.
Rub the flesh of the lobster with olive oil and seasoning.
Place the halved lobster tails, flesh side down, onto the grill pan.
Cook under a hot grill for 5 minutes.
Turn over and brush the lobster tails with the curry butter.
Cook for another 3-5 minutes or until the shells are bright red.
Remove from the grill and set aside.
Add the pasta into the hot saucepan.
Cook until rolling boil.
Season with salt to taste.
Cook over a medium-high heat for 2-3 minutes until al dente.
Drain the pasta into colander, reserving a little of the cooking water for later.
Remove the lobster from the shells and dice into bite size pieces.
Reserve the shells for later.
Remove the Cooking Chef bowl from the machine.
Add the diced cooked lobster into the bowl.
Add the cooked pasta into the bowl.
Use tongs to toss the lobster and pasta through the sauce.
Add a little of the reserved cooking water from the drained pasta, if needed.
Divide the pasta between two serving bowls.
Garnish with torn mozzarella, chopped parsley and the lobster shells.
Serve
STEP 5/6
Pre-heat a grill to high temperature
Add the first item of Ingredients 4 (water) into a large saucepan
Place over a high heat
Using kitchen shears or a very sharp knife, cut the second item of Ingredients 4 (lobster tails) right down the centre
Rub the flesh of the lobster with the next three items of Ingredients 4 (olive oil, seasoning)
Place the halved lobster tails, flesh side down, onto the grill pan
Cook under a hot grill for 5 minutes
Turn over and brush the lobster tails with the curry butte
Cook for another 3-5 minutes or until the shells are bright red
Remove from the grill and set aside
Add the pasta into the hot saucepan
Cook until rolling boil
Season with salt to taste
Cook over a medium-high heat for 2-3 minutes until al dente
Drain the pasta into colander, reserving a little of the cooking water for later
Remove the lobster from the shells and dice into bite size pieces
Reserve the shells for later
Remove the Cooking Chef bowl from the machine
Add the diced cooked lobster into the Cooking Chef bowl
Add the cooked pasta into the bowl
Use tongs to toss the lobster and pasta through the sauce
Add a little of the reserved cooking water from the drained pasta, if needed
Divide the pasta between two serving bowls
Garnish with torn mozzarella and chopped parsley
STEP 6/6
Garnish with the lobster shells