The top toques and foodies of the Hamptons share their recipes for a succulent spring. From savory sides to delectable soups, read on for the dish of the season.
Lobster PastaWho: Chef Bob Abrams
Where: Calissa
Ingredients
1 1.5-2 lb. lobster
1 onion
1 clove of garlic
1 tsp. granulated sugar
1 Tbsp. thyme, fresh
1 tsp. chile flakes
50 grams brandy
750 grams stock, chicken
2 tomatoes, fresh, grated
70 ml olive oil
250 grams spaghetti, No. 6
Method
1. Place a pot over high heat and let it get very hot.
2. Cut the onion into thick slices and thinly slice the garlic.
3. Add 1 Tbsp. of olive oil to the hot pot along with the onion, garlic, chile flakes and sugar. Stir and saute until the onions are nicely caramelized.
4. Add the thyme and stir with a wooden spoon.
5. Prepare the lobster. Cut it in half and clean out any dirt. Crush the claws with a knife so that they can release their juice into the sauce.
6. Transfer to pot and saute for 1 to 2 minutes, on both sides. Add the cognac. Wait a few minutes to allow the alcohol to evaporate and add the water and bouillon cube or stock.
7. Lower heat, cover the pot with a lid so that the water doesn’t evaporate, and simmer for 8 minutes until the lobster is done. When ready, remove the lobster from the pot and set it aside.
8. To the pot, add the tomatoes, thyme and 50 ml olive oil. Mix with a wooden spoon.
9. Add the pasta to the sauce, and add pepper. Stir for 10 minutes, until they are cooked. In this way, they will soak up all of the flavor of the lobster.
10. Use a spoon to help separate the flesh from the shell of the lobster but do not remove it. Cut off the claw and beat the large part with a knife to crack it open. Remove the small claw and pull out the flesh from the large claw.
11. Remove the pot from heat and serve the lobster over the pasta along with fresh basil, pepper and some extra-virgin olive oil.
Photography by: PHOTO BY DOUG YOUNG
