Recently I purchased some incredible value-for-money lobster tails (read my detailed review with buying tips here; Disclosure: they are my Qoo10 affliate links). Even though I bought them at an amazing price of S$8.25 per lobster tail, they are still considered an expensive delicacy in my kitchen, and my responsibility as a cook was to make a good meal out of them. I consider this lobster spaghetti pasta as my fail-safe way of cooking lobster. I’m not mucmy h of a risk-taker am I? hehee
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I also use cherry tomatoes (adds umami + sweetness) and mushrooms (a must-have in our pasta). You can omit either of them, but I find that the trio (especially the tomato) go very well together.
My fussy diner also says: no shells please. No problem. So after taking out the lobster meat from the shells, I thought I might as well make a simple lobster stock out of them, to put back into the pasta. You don’t have to do that but see I already told you that lobster is a rarity in my home, I just can’t bear to waste any part of it. And yes, the stock does improve the taste subtly. You can also store the shells in the freezer to make a more robust stock when you have gathered more shells.