Black Spaghetti Nest with Lobster and Herb Sauce ▶
Dramatic black nests of pasta cradle a savory mixture of lobster, mushrooms, tomatoes, and herbs. This dish is quick to prepare — it can be done within a half hour. White pasta may be substituted for the black pasta made with squid ink, but the results will not be as dramatic as the black. Chef Bossegia says this can be served hot or cold.
Ingredients
- Water - 6 cups
- Mixed Vegetables, (carrot, onion, and celery - 8 ounces
- Dry White Wine - 1 cup
- Whole Black Peppercorns - 1 teaspoon
- Salt and freshly ground pepper to taste
- Spiny Lobster Tails - 3 medium, cleaned (alt.maine lobster tails)
- Extra-Virgin Olive Oil - 8 tablespoons
- Shallots - 2, chopped
- Garlic Cloves - 2, peeled and crushed
- Meji or Oyster Mushrooms - 8 ounces, rinsed; sliced if they are large
- Tomatoes - 3, peeled, seeded, and cut in narrow julienne
- Salt and freshly ground pepper to taste
- Mixed Fresh Herbs (tarragon, thyme, basil, chives, marjoram) - 2 ounces
- Dry Black Spaghetti - 1 pound (alt. fettucine, made with squid ink)
Instructions
Combine the water, vegetables, wine, black peppercorns, salt, and pepper in a large pot and bring to a boil. Cook 5 minutes. Add the lobster tails and cook for 4 minutes. Remove the tails with tongs and drain on paper towels. Lower the heat to medium and continue boiling the broth for 3 more minutes. Strain and reserve. Cube the lobster tail meat when it has cooled.
In a large skillet or saute pan over medium-high heat, heat half of the olive oil and brown the shallots and garlic. Stir in the lobster meat and mushrooms and cook until just beginning to color. Add the tomatoes and about 3/4 cup of the reserved lobster broth. Season with salt and pepper, stirring once to blend. Reduce the heat to medium-low and cook until the mixture reduces in volume and thickens. Remove from heat and add two-thirds of the fresh herbs.
Bring a large pot of lightly salted water to a boil. Stir in 1 tablespoon of the reserved olive oil. Add the spaghetti gradually, letting it curve into the pan as it softens to cook the strands at their full length. Return to a boil. Cook 2 to 3 minutes, or until al dente. Strain through a colander.
To serve: Make a nest of one fourth of the spaghetti on a warmed serving plate. Pile one fourth of the lobster mixture into the center of the nest. Repeat with the remaining three serving plates. Drizzle with a little of the reserved extra-virgin olive oil and sprinkle each with some of the remaining herb mixture.
