Nero Di Seppia Spaghetti with Squash & Lobster Sauce
 
 
Recipe type: Main
Serves: 8
Ingredients
  • 2 live lobsters, about 1 kg (I cannot bear to kill the lobsters so I used canned)
  • 3 tbsp (45 mL) olive oil
  • 2 cups (500 mL) chopped white onions
  • 4 cloves garlic, minced
  • ⅓ cup (75 mL) Pernod
  • 2-¼ cups (550 mL) finely diced butternut squash
  • 1 pkg (900 mL) Chicken Broth
  • 1 jar (540 mL) SAN MARZANO TOMATOES WITH BASIL LEAF
  • ⅓ cup (75 mL) 35% whipping cream
  • ¾ cup (175 mL) finely grated Parmigiano Reggiano cheese
  • 2 tsp (10 mL) salt
  • ½ tsp (2 mL) freshly ground black pepper
  • 1 pkg (500 g) NERO DI SEPPIA CONCHIGLIE PASTA
  • 2 tbsp (25 mL) UNSALTED CULTURED BUTTER
  • 2 tbsp (25 mL) fresh tarragon leaves or torn basil leaves
Instructions
  1. Bring large pot of water to a rolling boil. Add lobsters; cover and return to a boil. Cook for 7 minutes. Using tongs, transfer lobsters to large bowl three-quarters filled with ice cubes and water.
  2. Let stand until cool enough to handle. Crack lobsters open; remove meat from front legs and claws, and tails. Cut meat crosswise into medallions. Discard shells or reserve for making stock.
  3. In a large saucepan, heat 2 tbsp (25 mL) of the oil over medium heat; cook onions for 4 to 6 minutes or until softened.
  4. Stir in garlic; cook for 1 minute longer.
  5. Add ¼ cup (50 mL) of the Pernod; simmer until evaporated.
  6. Stir in squash and broth; partially cover and bring to a boil. Reduce heat to low; cook, partially covered, for 15 to 17 minutes or until squash is tender when pierced with a knife.
  7. Stir in tomatoes; cook for 5 minutes longer. Using an immersion blender, purée until almost smooth. Stir in cream, Parmigiano, salt and pepper. Keep warm.
  8. In a large pot of boiling salted water, cook pasta for 9 to 11 minutes or until tender but firm. Drain. Toss with remaining 1 tbsp (15 mL) oil. Transfer to large serving platter.
  9. In a large frying pan, melt butter over medium-high heat; cook lobster for 3 to 4 minutes or until heated through.
  10. Add remaining 4 tsp (20 mL) Pernod; simmer until evaporated.
  11. Pour sauce over pasta; arrange lobster over top. Sprinkle with tarragon.
  12. (If there is too much sauce to pour over pasta on a platter, pour most on pasta and save the rest to pass at the table.)
Notes
Recipe source (reprinted with with permission): President's Choice
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/halloween-dinner-grown-ups/