Spicy Spaghetti with Lobster
Mario Batali's Spaghetti Al'Arrabbiata with Lobster and Flowering Chives
- Kosher Salt
- 1 Fennel Bulb (halved)
- 1/2 Yellow Onion
- 1 Bay Leaf
- 1 1/2 pounds Lobster (claws separated from the body)
- 1/4 cup Extra Virgin Olive Oil
- 1 Red Onion (small dice)
- Maldon Salt
- 1/4 cup Tomato Paste
- 1 Jalapeno (thinly sliced)
- 1 tablespoon Hot Red Pepper Flakes
- 1 pound Spaghetti
- 1 bunch Flowering Chives (flowers picked)
- Parmigiano-Reggiano (freshly grated)
- Bring 2 pots of water with 6 quarts of water each to a boil in a large pot and add 3 tablespoons kosher salt to each. In one pot, add the fennel, the onion and bay leaf and reduce the temperature to a simmer. Drop in the lobster body and claws. Have an ice bath ready. Cook the tail for about 4 minutes and the claws for about 5 minutes. Remove from the water and drop the pieces into the ice bath.
- Once cooled, split the tail down the middle and pull out the meat. Crack the claws and remove the lobster meat. Cut the lobster into 1-inch size pieces.
- In a large saute pan over medium high heat, add about 3 tablespoons of olive oil. Toss in the onion and season with salt and cook for about 5 minutes, or until soft and translucent. Stir in the tomato paste, jalapeno and chili flake. Add about 1 cup of water to the pan and bring to a simmer.
- Drop the pasta into the other pot of boiling water and cook until just al dente (one minute less than the package instructions). Drain the pasta, reserving about a cup worth of the pasta water.
- Add the pasta to the tomato sauce and stir and toss over medium heat until the pasta is well coated. Add a bit of the reserved water to loosen the sauce.
- Toss in the lobster at the last minute, just to warm through. Adjust the seasoning, if necessary, then add the oil, tossing well. Serve immediately, garnished with chive flowers and grated Parmigiano on the side.