Buttery Lobster Pasta with Fennel | Luxurious Seafood Spaghetti

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Boil water in a large pot with 1 tablespoon of salt.

Chop 1 onion into about 1 cup of fine pieces.

Chop 1.5 orange fennel, discarding the stocks and saving the fronds.

Dice 2 plum tomatoes.

Add 8 tablespoons of butter to a skillet over medium heat until melted.

Add the chopped onion and fennel to the skillet with 1/2 teaspoon of salt; cook for 5 to 7 minutes until softened.

Add the diced tomatoes and minced garlic; cook for 30 to 60 seconds until tomatoes start to soften.

Pour in 1/3 cup of dry vermouth and cook until mostly evaporated, about 2 to 4 minutes.

Prepare the lobsters by removing the meat from the shells, saving the shells for stock.

Add the lobster shells to a pot with 2 oz of clam juice and a bit of reserved pasta water; cook until shells are bright red.

Strain the lobster stock into the skillet with the onion mixture and bring to a simmer.

Stir in the lobster meat and a few tablespoons of orange juice; gently cook until lobster is heated through.

Add the cooked spaghetti to the skillet with the lobster sauce; toss to combine.

Plate the dish, garnishing with the saved fennel fronds and orange zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens