Chef Christian Gill
Lobster Lumache
INGREDIENTS
- 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
DIRECTIONS
- Boil water and add Pasta and cook until al dente - 10-11 mins. Drain and set aside.
- Boil an additional pot of water and dispatch your lobster.
- Cook lobster 12-14 mins depending on size.
- Take out and shock in ice water to stop cooking.
- Break down your lobster and remove meat from shells, set aside.
- Dice half an onion, smash 4 cloves of garlic.
- Heat a large pan up with medium high heat with a knob of butter.
- Sauté garlic, onions until soft, seasoning with 2 Tablespoons of Spiceology Black Magic Seasoning.
- Add half a cup of vodka and flame to burn off the alcohol and cook down.
- Add a can of tomato puree and cook down for 4-5 mins.
- Add a heavy dollop of cream and stir.
- Taste and add additional black magic seasoning if needed.
- Toss in pasta making sure all is coated.
- Toss in lobster meat and stir.
- Serve topped with minced chives and more black magic seasoning.
KNIFE UTILIZED
What Is Lumache?
If you’ve never cooked with lumache pasta, you’re in for a treat. Named after the Italian word for "snail," these little shell-shaped noodles are curved and ridged just enough to trap whatever sauce you give them — and in this case, that means every silky bite of lobster goodness.
Lobster Lumache isn’t about being fancy — it’s about making something beautiful out of simple, well-chosen ingredients. It’s that perfect bite of seafood, pasta, and sauce that makes you pause for just a second. And really, that’s what cooking should do.
