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Enjoy this cajun twist to an Italian Classic. Chef Christian Gill’s take on Lobster Lumache includes all the nostalgia of a creamy lobster vodka pasta with a spicy NOLA inspired kick. One taste and you’ll be sure to fall in love. Featuring The Carbon Knife Collection from Messermeister.
Lobster Lumache
1 Whole Lobster
1 Package of Lumache Pasta (or pasta of your choice)
Spiceology Black Magic Seasoning
Vodka
Cream
Butter
Garlic
1 Onion
Tomato Puree
Chives
1) Boil water and add Pasta and cook til al dente - 10-11 mins. Drain and set aside.
2) Boil an additional pot of water and dispatch your lobster.
3) Cook lobster 12-14 mins depending on size.
4) Take out and shock in ice water to stop cooking.
5) Break down your lobster and remove meat from shells, set aside.
6) Dice half an onion, smash 4 cloves of garlic.
7) Heat a large pan up with medium high heat with a knob of butter.
8) Sauté garlic, onions til soft, seasoning with 2 Tablespoons of Spiceology Black Magic Seasoning.
9) Add half a cup of vodka and flame to burn off the alcohol and cook down.
10) Add a can of tomato puree and cook down for 4-5 mins.
11) Add a heavy dollop of cream and stir.
12) Taste and add additional black magic seasoning if needed.
13) Toss in pasta making sure all is coated.
14) Toss in lobster meat and stir.
15) Serve topped with minced chives and more black magic seasoning.
Featuring the Messermeister Carbon Collection
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