The Creamiest Lobster Pasta

WE’RE GOING ALL THE WAY TO CREAM TOWN WITH LOBSTER PASTA FROM MY RESTAURANT PRIME SEAFOOD PALACE IT’S LIKE YOU’RE THERE BUT YOU’RE NOT BUT YOU CAN BE! YOUR FINGERS ARE THE BEST KITCHEN UTENSIL YOULL SEE ON THIS EPISODE OF COOKIN’ SOMETHIN’ Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS 2 whole lobsters, cooked and shells reserved 1 fennel bulb, with fronds 2 celery ribs 1 shallot 2 garlic cloves 500 grams of lobster stock 35% heavy cream Dry vermouth Pinch of black peppercorns Pinch of fennel seed 2 fresh bay leaves Sprig of fresh tarragon Butter 1 lemon Oil Parmesan, grated COOKING METHOD 1. Over medium heat, sweat fennel, celery, shallot, garlic, and dry spices together in butter. 2. Add in half of the vermouth, and cook to au sec. 3. Add in the roasted shells and the stock. Bring the stock down by half. Strain through a fine strainer. Season with salt and lemon juice to taste. 4. Tear the brioche bun into pieces and blend in a food processor until a breadcrumb consistency. 5. Add butter and oil to a separate pan. Add breadcrumbs to the buttered oil along with a couple of garlic cloves. Once crispy, remove from the oil and place on a paper towel. Season with salt and toss together. 6. Cut lobsters into little pieces. Add spaghetti to boiling salted water. 7. Add the stock and 35% cream to a pan and a splash of the vermouth to reinforce the flavor. Simmer on low. Reduce the cream by half. 8. Add the pasta to the pan and let it thicken. To the pasta, add couple knobs of butter and lobster tails. Toss to incorporate. Add in the citrus peel to steep. 9. Turn the heat off and toss together. 10. Add pasta and lobster to a plate/bowl. Top with grated parmesan and toasted bread crumbs.