One of the most incredible dishes I’ve had on the beautiful island of Santorini, Greece, is lobster with pasta. It’s one of those dishes that takes time to prepare, because the pasta lobster sauce they make is a labor of love…time consuming but so spectacular.
I often have friends over for dinner, but when I prepared this dish for them recently, it was the first time they all licked their plates clean!
To try to replicate that lobster sauce we had in Santorini, I started with a kick-ass lobster stock. It’s simple but flavorful:
clean, empty claws, tails and bodies from two 1-1/2 lb. lobsters (use the legs, too)
12 cups water
3 celery stalks
Place all ingredients in a large pot and set on high heat. Crush lobster shells with potato masher. Cook until it is reduced by half.
Strain the stock, discarding the lobster shells and veggies. Bring the stock back to the heat and reduce until all you have left is 1 cup of intense stock.
Now that you have the stock, you can make the sauce!
1/2 onion, finely chopped
1 garlic clove, finely chopped
pinch of Italian red pepper flakes
extra virgin olive oil
1/2 cup lobster stock
1/4 cup San Marzano tomato sauce (see below)
splash of white wine (I use Alice white Chardonnay)
salt and pepper
1/2 lb. cooked pasta
Add some olive oil to a pan and saute the onions until translucent. Season with salt and pepper. Add the garlic and cook for 10 seconds. Add the red pepper flakes and parsley.
Add 1/4 cup of the lobster stock and let it cook, reducing by half. Add the other 1/4 cup of lobster stock and the tomato sauce. Let it cook for a couple of minutes and add the white wine. Cook for a few minutes more.
Cook pasta and drain even before it reaches the al dente stage. Place the pasta in the pan with the sauce, heating and coating thoroughly. Serve immediately.
For the San Marzano tomato sauce: I take a can of San Marzano tomatoes and place it in a food processor or Vita-Mix and blend until I get sauce. Pour into a pan and reduce over medium heat by half, until sauce has thickened.