Congolese Spaghetti with Lobster Sauce
Is this dish really from the Congo? No! Sara developed it at her East Village restaurant Porsena when a customer texted her requesting a recipe for pasta Congolese. She immediately imagined an outpost of Italian peacekeepers on assignment in the Congo, where, with limited ingredients, they like all Italians longed for a plate of home-cooked food. Perhaps, she thought, there might be some sort of spiny lobster available, and of course there would be olive oil and spaghetti—true Italians never travel with anything less. By the time she had fully formulated this imaginary dish cooked by imaginary Italians in a country she had never visited, the customer texted back, “Sorry, I meant pasta con le vongole,” the classic pasta with clams, available at every seaside shanty in Italy!
Thus are great dishes created by spell-check.
When you boil the lobsters, save the water and cook the pasta in it; it will add even more briny lobster flavor to the dish (see here).
SERVES 4 TO 6
Meat from three 1-pound lobsters, prepared as here
Sea salt
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 medium yellow onion, chopped
¼ cup finely chopped flat-leaf parsley
1 fresh red chili pepper, seeded and chopped
2 ripe fresh plum tomatoes, peeled, seeded, and chopped
½ cup heavy cream
2 tablespoons fresh tarragon leaves, chopped
Crushed red pepper flakes (optional)
About 1 pound (500 grams) spaghetti
Chop the lobster meat coarsely.
Bring 6 quarts of lobster cooking liquid or heavily salted water to a rolling boil.
While the liquid heats, combine the oil and butter in a large heavy skillet and set over medium-low heat. Add the garlic, onion, parsley, and red chili pepper and sauté, stirring frequently, until the vegetables are soft but not brown. Add 1 cup of the simmering lobster liquid or boiling water. Stir in the tomatoes and cook until very soft, about 10 minutes, then add the cream. Simmer gently for 15 minutes. Add the tarragon along with the lobster meat, and simmer for an additional 5 minutes. Taste the sauce and adjust the seasoning. If necessary, add a pinch or two of red pepper flakes.
Meanwhile, add the pasta to the boiling lobster liquid or water and cook following the directions here.
When the pasta is al dente, drain and turn it into a warm serving bowl. Add about half the lobster sauce and mix with the pasta. Top the pasta with the remaining sauce and serve immediately.