Lobster Fettuccini with Fresh Herbs and Roasted Tomatoes

Ingredients: 

6 slow-roasted tomato halves (see below)
2 -1 1/2 lb (680g)lobsters, cooked
1/2 cup (125mL) fresh mint
1/2 cup (125mL) fresh basil
1 cup (250mL) fresh parsleyand reserve a small handful for garnish
2 cloves garlic
1 Tbsp.(15mL) red pepper flakes
1 /4 cup (75 mL) capers, drained and rinsed
zest of 1 lemon
1/2 cup (125mL) olive oil
salt and pepper to taste
1lb (500g) fettuccini

Method: 

Prepare tomatoes and set aside (suggestions for remaining tomatoes below). Remove meat from lobster shells; discard shells and chop meat into small yet somewhat chunky pieces. Set aside. Using a blender or food processor, blitz tomatoes, mint, basil, parsley, garlic, red pepper flakes, capers, lemon zest and olive oil together to form a smooth paste. Add more olive oil if needed. Add salt and pepper to taste.

Boil fettuccini according to package directions in plenty of salty water. If lobster meat is cold, heat 1 tsp.(5mL) of olive oil in a small pan and gently sauté meat just until heated through. Drain pasta and toss immediately with paste. Divide into four bowls and top with warm lobster. Garnish with remaining parsley and half a remaining roasted tomato, if desired.

Slow-Roasted Tomatoes
These tomatoes are the antithesis of the usual sad and flavourless winter-time tomato. Unlike sun-dried tomatoes, they are still a little plump and are bursting with flavour. Keep them on hand throughout the winter for salads, blitzed into pasta sauces, alongside eggs and bacon, in toasted sandwiches, with roasted meats or fish… anything that needs a sweet taste of summer in the middle of winter.

6 plum tomatoes
1 tablespoon white sugar
1 tablespoon flaky sea salt – 1 teaspoon if not using flaky sea salt
1 tablespoon freshly ground black pepper

Preheat the oven to 250 ºF(120 ºC). Half tomatoes lengthwise and place cut side up on a parchment paper lined cookie sheet. Combine sugar, salt and pepper in a small bowl. Sprinkle mixture liberally over tomatoes. Roast in the oven for 3-4 hours until they curl and shrivel. Store tomatoes covered in the refrigerator for 3-4 days.

Kitchen Notes:

-This pasta is bold and flavourful, yet doesn’t overpower the delicate flavour of the lobster. Cook lobsters in very salty water – it should taste like the sea – for roughly 6 minutes per pound. Lobsters can be cooked the day before, cooled and refrigerated. But sauté meat gently before serving if using cold meat.

-If fresh basil and/or mint isn’t available, omit and increase the amount of parsley. It’s forgiving.

-green onions can be used instead of garlic.

-instead of discarding lobster shells, keep them to use in fish stock. They can be frozen if need be.

 

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