Lobster is the common name for a diverse range of seafood with large antennae and fan-shaped feet. While this crustacean is considered an exotic food and an ingredient in many trendy and lavish dishes, did you realise that it can be used in various recipes at home?
The First Step
To start, place live lobsters in the fridge for 30 minutes so that they are docile. Meanwhile, fill the largest deep saucepan with water, season with sea salt and bring to a boil. Quickly immerse the lobster’s head in the water, place the cap on it and cook for 8 minutes (or a little less if you use two small pieces). Remove and leave to cool.
Peel the onion and garlic, and chop finely. Bring yourself a large ovenproof pot (ideally 30 cm wide and 10 cm deep) that you want to serve. Put the butter in the skillet over medium heat, add the onion, garlic, saffron, hot pepper and anchovies and cook for 10 minutes.
Raise the heat over high heat, add the wine and cook it away, reduce the heat to medium and stir the flour, then the yoghurt and mustard. Mix well and simmer for 10 minutes while preparing the lobsters.
Rotate the lobster’s head and body away from each other – most notably, shake up all of the delicious juices and chunks from head to the sauce. Squeeze the shell of the tail until you hear it crack, and then tear it in the other direction to expose all the beautiful flesh of the tail. Tear the claws off the body, and then use a pin on a board to break them open up any flesh you can find.
Almost all flesh is cut, keeping the tail, shell and head. Please scroll down to the bottom of the page to see our helpful video on preparing your lobsters. Cook the noodles in a pot of boiling salted water according to the package instructions, then strain and reserve a little cooking water.
Remove the sauce from the heat, add the pasta and lobster meat, and grate the cheddar and gruyere cheese. Mix well, taste and correct the seasoning – you don’t want the sauce to be too thick now, so loosen it with a bit of cooking water if needed, and remember that it will thicken up during baking.
Grate the Parmesan cheese well (I didn’t do that in the photo, but you can add a sprinkle of breadcrumbs before the cheese as well if you like). For a bit of fun, place the head and tail of the lobster in the pan at both ends. Cook in the oven for about 35 minutes, or until golden, and boil and delicious.
You Are Done
Serve with a smile, a large seasonal salad, and a cup of cold sauce. Jimmy’s advice: Some freshly picked rosemary leaves soaked in a little olive oil and sprinkled over the last ten minutes of cooking will be delicious.
If you ask a fishmonger, they can all order giant lobster, and it’s probably cheaper than serving up fillet steak to your guests, so it’s great for a special occasion.