Homemade Saffron Fusilli Pasta with Lobster
Course
Pasta
,
Seafood
Cuisine
Italian
Ingredients
Seafood Sauce
2
tbsp
chartreuse
or pernod
1
star anise
2
tbsp
fish stock
3
sprigs
fresh oregano leaves
5
sprigs
fresh thyme
3
sprigs
fresh parsley leaves
1
shallot
half moon thinly sliced
1
large whole canned tomato
diced
2
tbsp
butter
1/8
tsp
saffron threads
small pinch
Saffron Fusilli Pasta
1
lb
saffron fusilli pasta
homemade or purchased
Grilled Lobster
3
lobster
1 1/14 lb each
6
tbsp
butter
Instructions
Grill Lobster
Cook lobster at most 4 hours in advance, refrigerate after cooking.
Cut lobsters down the middle and split.
Clean out guts so that only meat remains.
Heat grill until hot, and then grill cut side up with a tbsp of butter inside each half.
Grill for 10-15 minutes until flesh is firm and shell is red.
Remove meat from lobster and reserve in bowl.
Cook Saffron Fusilli Pasta
Heat large pot with water over high heat and season with salt, until boiling.
Add the pasta and cook for 5 minutes.
Make Seafood Sauce
Heat sauce pan over medium heat
Melt 2 tbsp butter
Cook shallot until soft
While the pasta cooks, add chartreuse, saffron, and anise star over medium high heat for 4-5 minutes until liquid thickens
Add tomato(es), lobster, butter, fish stock/lobster or shrimp bouillon cube, and herbs. Toss to combine all ingredients.
Add pasta and a 2-3 scoops of pasta water, toss for another 2 minutes to combine.
Serve warm.