Lobster Capellini with Lobster Cream Sauce (Dairy Free)
Lobster is the star of this dish. The sweet, delicate flavor shines through all components– from the lobster cream sauce (made with cashew cream and a homemade stock, using the reserved lobster shells) to each bite of tender lobster meat. The angel hair noodles further elevate this elegant protein, and the result is… heavenly.
- 1 4LB whole lobster, cooked, with meat removed and shells/carapace reserved (SEE RECIPE NOTES) or 2 smaller lobsters of equivalent weight
- 1 tsp olive oil
- 1 celery stalk, roughly chopped
- 2 medium carrots, roughly chopped
- 1 yellow onion, roughly chopped
- 1 leek, roughly chopped
- 2 cloves garlic, peeled
- 2 sprigs basil
- 1/4 cup brandy or cognac
- 8 cups water
- 1 tsp miso paste
- 2 tbsp vegan butter
- 1 lb capellini pasta
- fresh chives, finely chopped to garnish
- salt + pepper, to taste
For the Cashew Cream
- 3/4 cup raw, unsalted cashews
- 3/4 cup water
- Separate the lobster meat from the carapace/shells. Chop the meat into bite sized pieces, then chill in the fridge until ready to serve.
- In a large stock pot, warm the olive oil and add the chopped carrots, onion, leek, celery, basil sprig, and garlic and saute for a few minutes. Add the lobster shells and pour in the 8 cups of water. Bring to a boil, add the cognac or brandy, then lower heat slightly to maintain a rolling boil. Cook this way, uncovered, for 1.5h.
- Using tongs, remove the large shell pieces and the carapace, then strain the stock through a fine mesh sieve 2-3 times. You should be left with roughly 2 cups of stock once strained.
- In a high powered blender (nutribullet works best, vitamix also works — if using anything else, boil the cashews for 30 minutes, then drain the water and proceed), add the cashews and 3/4 cup of water. Blend until completely smooth.
- Add the cashew cream to a saute pan along with the lobster stock and the miso paste and whisk to combine. Bring to a boil, then lower heat to medium and simmer for 30 minutes until sauce is thickened and reduced slightly. Taste sauce and season with salt.
- Meanwhile, bring a pot of salted water to a boil and cook the capellini until al dente (~4 minutes). Reserve 1 cup of the pasta cooking liquid.
- Turn heat to low, add the cooked pasta to the sauce pan, along with 2 tbsp of butter, the reserved lobster meat, and 1/2 cup of the pasta cooking liquid, and stir to combine. Add the remaining pasta liquid if needed to thin the sauce.
- Season generously with salt and pepper to taste.
- Divide pasta between 4 bowls and top with chives, a slice of lemon, and fresh cracked black pepper. Serve immediately.
*You can purchase a whole cooked lobster from your local fishmonger and ask them to break it down for you. Ask them to separate the meat from the shells/carcass, and reserve the shells. You will use these to make a stock. Alternatively, you can purchase a live lobster and cook this yourself, then break it down.
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