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.
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!