Pâtes au Homard is a classic dish that combines the freshness of lobster with the delicate taste of pasta. Rich ingredients such as cream and white wine are used to bring a silky and mellow flavor that adds luxury to the table.
Ingredients and dosage
🔸 Lobster: 1 lobster (about 600 grams)
🔸 Pasta: 200 grams
🔸 Minced garlic: 2 cloves
🔸 Small tomatoes: 8-10 (cut in half)
🔸 Cream: 100 ml
🔸 White wine: 50 ml
🔸 Olive oil: 2 tablespoons;
🔸 Salt and black pepper: to taste
🔸 Herbs (such as fresh basil or parsley): to taste (chopped)
Cooking tools
🔸Wok.
🔸Frying pan.
🔸 Strainer
Steps:
1. Handle the lobster
Place the lobster in boiling water and cook for about 8-10 minutes until fully cooked. After taking it out and letting it cool, peel out the lobster meat and cut it into pieces for later use, and keep the lobster shell for the sauce to enhance the flavor.
2. Cook the pasta
Add salt to the boiling water, cook the pasta until it is nearly soft but still a little tough, strain and mix well with a small amount of olive oil to prevent sticking, set aside. Reserve some of the water in which the pasta is cooked to blend the sauce.
3. Make the sauce
Add olive oil to a frying pan, heat over medium heat and stir-fry with minced garlic and lobster shells to release the flavor of the lobster. Add the white wine and boil for about 2 minutes, then add the cream and cherry tomatoes and stir-fry until the sauce is thick, add salt and black pepper to taste.
4. Mix pasta and lobster meat
Add the pasta and lobster meat to the sauce and stir gently so that the sauce evenly coats the pasta. If the sauce is thicker, add a small amount of pasta water to combine. Stir over medium heat for about 1-2 minutes until the pasta has completely absorbed the sauce.
5. Serve
Place the pasta on a plate, sprinkle with chopped herbs (fresh basil or parsley) and serve. A few slices of lemon can be placed on the side for diners to season according to their personal taste and enhance the freshness.
Cooking skills
🔸 Lobster umami: Retain the lobster shell and stir-fry the sauce to add flavor.
🔸 Thick sauce: Boil the white wine and add the cream to make the sauce more flavorful.
🔸 Pagh texture: Pasta is cooked until it is medium-rare at 8 minutes, and then cooked with the sauce to add more flavor.
Possible problems and solutions
🔸 If the sauce is too thick: add a small amount of pasta water to adjust.
🔸 Lobster meat is easy to age: Avoid cooking lobster meat for a long time and heat it slightly.
🔸 Pasta does not absorb the flavor: When cooking pasta, add an appropriate amount of salt and stir well to enhance the base.
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