Lobster stock

• Shells from one steamed lobster
• 2 leeks (white part only)
• 2 ribs celery
• 2 carrots
• 1/4 cup tomato paste
• 1/4 cup white wine
• 5 sprigs thyme
• 1 bay leaf
• 5 sprigs parsley
• 5 black peppercorns
• 2 quarts water

1. In a pot large enough to hold your lobster add enough water to fill the bottom by an inch or two and add a steaming rack. Bring to a boil and add in your lobster and cover. General rule of thumb is 8 minutes steam per pound of lobster. Once your lobster is cooked remove it from the pot and let it cool slightly before picking the meat. Twist and remove the tail, use shears to remove the claw meat, and I use a rolling pin to squeeze out the leg meat.
2. I use every single shell I can to make this stock, the head, tail, legs, and claws. The only notable thing I do is scoop out the head and remove any green from the body cavity which is the tomalley, part of the lobsters digestive system.
3. Preheat a stockpot over medium heat and add enough olive oil to coat the bottom by about a quarter of an inch. Once the oil begins to shimmer add in the lobster shells and shallow fry them for 4-5 minutes. It’s going to smell like a really good time. Remove the shells and add the leeks, carrots, and celery. Sauté for an additional 5 minutes or until the leeks and celery turn slightly translucent.
4. Add the tomato paste and stir well. Cook until the paste has turned everything a deep brick red. Approximately 2 minutes. Add the white wine and cook until it has nearly dried. Add the lobster shells back in and cover with the water, thyme, bay, and parsley. Bring to a simmer and let it go for 45 minutes before straining through a fine mesh sieve. Either cool right away in an ice bath or keep warm for immediate use. Use within 5 days.

Lobster pasta

This recipe is for one serving. To make additional servings scale the recipe accordingly by doubling or tripling.

• Lobster stock (4oz per serving)
• 4oz lobster meat (cut into bite sized pieces)
• 4 tbsp butter (cold)
• 1 tbsp olive oil
• 1 tsp chili flakes
• 1 tsp parsley
• squeeze of lemon
• salt to taste
• 1 serving pasta approximately 2oz pasta
• bottarga (optional)

1. Begin by bringing a pot of water to a boil and generously salting it. Drop in your pasta.
2. Preheat a saute pan over medium low heat and add in the olive oil. Add in the chili flakes and toast them for around a minute, add in the parsley and cook an additional 30 seconds. Add the lobster stock and bring it to a simmer.
3. Once your pasta is 80% cooked add it into your saute pan and finish cooking it in the lobster stock. If it starts looking dry add a splash of stock. Try a piece of pasta and when you’re happy on the cook, turn the heat down to low and add the lobster. The lobster is already cooked so you’re just warming it through to avoid overcooking make sure you add it towards the end. Start adding in the cold butter a tablespoon at a time, toss and swirl until you have a nice buttery sauce. Add a squeeze of lemon and taste to adjust your salt.
4. Plate up and use a microplane to grate over bottarga. Serve.