Latin / Iberian · serves 4 · about 64 minutes
From the Iberia kitchen — dinner, main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- 1 tsp Iberia Minced Garlic
- to taste 1½ lbs live lobsters
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 sprigs fresh basil or tarragon
- 4 cups heavy cream
- to taste ½ tsp crushed red pepper flakes
- 1 tbsp unsalted butter
- 3 oz Parmesan cheese, grated, plus more for serving
- 3 tbsp chopped chives
- to taste Freshly ground black pepper, to taste
Method
- Bring salted water to a boil and steam the lobsters until the shells turn bright red. Let cool, then remove the meat and reserve the shells.
- Heat Iberia Organic Extra Virgin Olive Oil in a large pot. Add lobster shells, onion, celery, Iberia Minced Garlic, basil or tarragon, crushed red pepper flakes, and cream.
- Simmer uncovered, stirring occasionally, until the cream is infused with lobster flavor.
- Strain the mixture and discard the shells and vegetables, reserving the lobster cream.
- Cook Iberia Spaghetti in salted water until al dente. Reserve pasta water and drain.
- Return the lobster cream to the pot and bring to a gentle simmer. Add butter and lobster meat.
- Add the cooked pasta and slowly stir in Parmesan cheese. Loosen with reserved pasta water if needed.
- Serve topped with chives, black pepper, and extra Parmesan.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.