Put lobster bodies to use: Pasta with lobster sauce - Boston Herald

For the love of Poseidon, do not toss out your lobster bodies.

So often, people only care about the claws and the tails when eating these oceanic delicacies, throwing away the bodies because of their scary green innards and lack of sweet meat. However, as any bisque-loving French chef would tell you, this seemingly undesirable part of the lobster still holds an immense amount of flavor potential, which we personally like to harness when making our father’s lobster sauce — or gravy, as he likes to call it.

This dish would make a rare appearance on our plate when we were growing up and it was a true treat. About once a year, my dad would butcher whole lobsters and throw the pieces into a stock pot full of red sauce, letting everything simmer for hours until the tomatoes took on the powerful taste of the shells. The end result is a pasta preparation that perfectly captures the distinct flavor of lobster from mere scraps and, if we’re being totally honest, it’s our all-time favorite childhood meal.

So the next time you’re ready to steam these crustaceans or crack them open for a roll, resist the urge to put the bodies in the garbage and instead set them aside for this sauce. It’s the trash to treasure story you didn’t see coming in your very own kitchen.

3 T. olive oil
1 sweet onion, finely sliced
3 cloves of garlic, peeled and left whole
1 carrot, peeled and left whole
2 small bay leaves
2 (28 oz.) cans of crushed tomatoes
1 (24 oz.) jar of passata, stewed tomatoes or tomato puree
2-3 lobster bodies, cleaned
½ – 1 t. crushed red chili flakes
1 T. salt, or to taste
1 t. black pepper, to taste

In a large pot, combine olive oil and onions. Cook on medium-low heat until the onions are softened and translucent, about 10 minutes. Add whole garlic cloves, the carrot, bay leaf, crushed tomatoes, passata, salt, black pepper and red pepper flakes. Stir.

Add in the lobsters, submerging all parts into the sauce. Bring to a simmer and allow to cook on low heat for three hours, stirring occasionally. Remove the whole cloves of garlic, carrot and bay leaves once done cooking.

Cook pasta in a separate pot of boiling salted water according to the box’s directions. Strain and toss with sauce, then serve.

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Put lobster bodies to use: Pasta with lobster sauce - Boston Herald
"Sauce" - Google News
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