Spiny Lobster Pesto Pasta Recipe
As we dive into the spiny lobster season in Florida, we’re excited to present a culinary twist on a classic Italian dish by renowned chef Massimo Bottura. Our version, featuring the local star — spiny lobster — marries our waters’ fresh seafood flavors with the robust, earthy tones of Massim’s modern pesto. The result? An enticing Spiny Lobster Pesto Pasta.
This dish is more than a meal. It’s a family adventure from sea to table, capturing the essence of Florida’s beloved lobster season. So, let’s embark on this cooking journey together.
INGREDIENTS:
For the lobster:
- 2 spiny lobster tails
- Salt and pepper, to taste Olive oil, for sautéing
- 3 cloves garlic
For the pesto pasta:
- Kosher salt
- 14 ounces (400 grams) of dried fusilli pasta
- 1 garlic clove
- 83⁄4 ounces (250 grams) of extra-virgin olive oil, plus more for emulsifying
- 3 cups lightly packed basil leaves
- 1 bunch fresh mint leaves
- 1 thyme branch
- 21⁄2 ounces (75 grams) finely grated Parmigiano-Reggiano
- 31⁄2 ounces (100 grams) of freshly ground breadcrumbs
STEPS:
1. Begin by preparing the lobster. Safely split the spiny lobster tails down the back using scissors, then cut them into chunks and season with salt and pepper.
2. Next, create your garlic-infused oil. Slice the garlic cloves and gently fry them in the olive oil on medium- low heat. Once the garlic is golden brown, remove the slices. Divide the remaining garlic-infused oil into two equal parts.
3. Sauté the lobster chunks in half the garlic-infused oil. Once cooked, set them aside.
4. As the lobster cools, it’s time to cook the pasta. Boil a large pot of generously salted water, add the fusilli pasta and stir occasionally. Cook until al dente, which should take about eight minutes.
5. While the pasta is cooking, it’s the perfect time to make the pesto. Rub a garlic clove’s cut sides on your blender’s interior. Pour in the olive oil, followed by the basil, mint leaves and thyme. Add half of the Parmigiano and breadcrumbs to the blender. With the blender running, gradually stream in ice-cold water until the sauce is smooth. Season with salt, add the remaining Parmigiano and blend again.
6. With your pesto prepared, it’s time to toast the remaining breadcrumbs. Heat a tablespoon of olive oil in a small skillet over medium-high heat, add the breadcrumbs, and toast until crunchy. Transfer them to paper towels to drain.
7. By now, your pasta should be ready. Drain it, reserving some of the water. Discard the herb stems. Return the pasta to the pot, stir in the pesto sauce, and drizzle the remaining garlic-infused oil. Add the reserved pasta water as needed to create a creamy, silky sauce.
8. For the grand assembly, spoon the pesto pasta into bowls. Top with sautéed lobster chunks. Sprinkle each serving with grated Parmigiano- Reggiano, crunchy toasted garlic chips and toasted breadcrumbs.
9. Garnish with thin slices of fresh basil and mint leaves for the finishing touches. These add a vibrant pop of color and a refreshing note, balancing the rich pesto and succulent lobster.
And there you have it — your very own Spiny Lobster Pesto Pasta! This dish is an exquisite combination of local Floridian flavors and Italian tradition, a culinary celebration of our much-anticipated spiny lobster season. Each bite echoes the thrill of the hunt and the joy of family time on the water and around the dinner table.
This recipe is more than a great meal; it’s an experience, a testament to the versatility of our Floridian spiny lobster and an homage to Italian cuisine. So, gather your family, grab your fishing gear and, when the day is done, retreat to the kitchen to transform your catch into a feast everyone will remember.
As we move into the spiny lobster season, let this dish be a staple at your family dinner table. It’s not just about enjoying a delightful meal, but also about creating unforgettable memories with your loved ones.
Source: https://floridasportfishing.com/spiny-lobster-pesto-pasta-recipe/
