Maine Lobster Spaghettil with Smoked Tomato, Roasted Pepper Brodo, Preserved Lemon Pangratatto Featured

Maine Lobster Spaghettil with Smoked Tomato, Roasted Pepper Brodo, Preserved Lemon Pangratatto

Think about Lobster… think of spaghetti, now think of the two mixed together to make our delicious Maine lobster spaghetti, so simple it's silly. Our chefs start by quickly searing chunks of 'nduja with sliced leeks, shaved garlic and diced fennel. Once caramelized, deglaze with white wine, add the stock, pasta and butter, then let a sauce form. At the end, we add the lobster, fresh lemon juice and fresh oregano. Lastly, the dish is garnished with preserved lemon pangratatto. If you can't make it into our festival this year, here's a recipe to try at home.

Maine Lobster Spaghetti with Smoked Tomato and Roasted Pepper Brodo, 'Nduja, Fennel, Oregano, Preserved Lemon Pangratatto

Serves 4

1 pound spaghetti
1 tablespoon olive oil
1 leek, halved and sliced
2 cloves garlic, sliced
2 ounces Italian hot sausage
4 tablespoons fennel, diced
2 ounces white wine
6 ounces Lobster Stock (recipe follows)
1 tablespoon butter
8 ounces lobster meat, rough chop
juice of half lemon
pinch of fresh oregano
salt and pepper
Preserved Lemon Pangratatto (recipe follows)

Cook spaghetti according to package directions, drain and toss with olive oil and set aside. In a large saute pan over high heat add olive oil. Add leek, garlic, sausage and fennel and saute until caramelized. Deglaze with white wine. Add strained lobster stock, cooked pasta and butter. Allow a loose sauce form. Add lobster meat, lemon juice and oregano. Serve in a bowl and finish with Preserved Lemon Pangratatto.

Lobster Stock

2 cooked 1 1/4-pound lobsters, shells and heads only
1/4 cup vegetable oil
1 carrot, chopped
1 onion, chopped
2 tablespoons tomato paste
1 cup dry white wine
8 cups water
4 ounces sun-dried tomato
4 ounces jarred roasted red pepper

Remove meat from lobster shell and set aside. With back of a heavy knife crush lobster shells and heads. In an 8 quart heavy bottom sauce pan over medium heat, add oil and heat until hot but not smoking. Add lobster shells to pan and mash shells with a wooden spoon to break shells further. Cook 15 minutes. Add carrot, onion, tomato paste and wine and simmer until most of wine is evaporated. Add water and simmer until liquid is reduced to about 4 cups, about 1 hour. Combine sun-dried tomato and roasted red pepper in a blender and puree. Add puree to stock and stir to combine. Pour stock through a fine sieve into a large heat proof bowl. Stock may be made 3 days ahead and cooled uncovered before being chilled (but keep covered in the refrigerator). Freeze for 3 months.

Preserved Lemon Pangratatto

1/4 cup olive oil
2 tablespoons butter
4 garlic cloves
1 cup coarse bread crumbs
1 preserved lemon, rind only, minced
1 tablespoon parsley, chopped
1 teaspoon fresh oregano, chopped

In a small saute pan over medium heat warm olive oil, butter and garlic cloves and cook until cloves turn golden brown. Remove cloves and discard. Add large course bread crumbs to pan and toss until coated. Remove from heat and add preserved lemon, parsley, oregano and season with salt. Set aside.

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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.