Lobster Pasta Recipe (crayfish pasta)

To make the lobster broth

1. See note 2&3 if you just have lobster meat.
2. Remove the tail meat from the lobster/crayfish and cut it into small bite-sized chunks. Set to one side until you have made the pasta.1 cooked lobster/crayfish
3. Break the shell/head into chunks (don't throw out the tomalley from the lobster head, add that to the pan)
4. Add the olive oil to a large deep saute pan (or saucepan); once shimmering, add the shells and head and fry over medium-low heat until aromatic and the oil is a rich orange color.3 tablespoon olive oil
5. Use your spatula to push and squish the hard shells about, getting plenty of roasted color on them.
6. Add in the broth/stock and simmer gently for 20 minutes.2 cups/500ml stock/broth
7. Strain the stock well and boil to reduce to about 1 cup of liquid.
8. Set aside until needed.

To make the pasta

1. Bring a large saucepan of water to a boil, add in the salt and the pasta and cook for 1 minute less than the packet suggests—Reserve 2 cups of the pasta cooking water and then drain the pasta.6oz/180g dried pasta1 tablespoon salt
2. While the water is coming to a boil, finely slice the garlic and chili.2 garlic cloves1 red chili
3. Pour the olive oil into a frying pan, add the garlic and chili, then heat over very low heat.3 tablespoon olive oil
4. When the garlic starts to sizzle, pour in the reserved 1 cup of lobster stock and bring to a simmer.
5. Add in the cooked pasta.
6. Stir to combine and allow the pasta to soak up the flavor.
7. Add around ¼ cup of the pasta cooking water, the chopped lobster, and the cubed butter. Allow this to melt and combine with the stock, turning the pasta gently to coat it in the sauce and heat the lobster/crayfish. Add more pasta cooking water if the pasta starts to look too dry.¼ cup pasta cooking waterchopped lobster meat2 tablespoon chopped butter
8. Add in about two teaspoons of lemon zest and cut the lemon into wedges. Spitz the pasta with one of the wedges and keep the rest for serving.1 lemon
9. Taste for seasoning, then sprinkle with parsley and serve with your lemon wedges.fresh parsley