Capelli d'angeli con astice e pomodorini
  1. Lower lobster, head first, into boiling water for about 15 minutes.

  2. Remove and place immediately in ice bath to cool it.

  3. Once cooled off, crack and remove the meat from the tail, knuckles and claws (try to keep claws whole for presentation)

  4. In a small sauce pot or frying pan, start frying your shallots and garlic in 20 ml of extra virgin olive oil and 10 g of butter. 

  5. Add cherry tomatoes once shallots start to become clear and garlic golden.

  6. Cook for 3-4 minutes careful not to burn garlic

  7. Deglaze with the white wine (away from direct flame)

  8. Add 1/4 cup of water (or lobster bisque ideally) and lobster meat.

  9. Bring to a steady simmer and remove from heat.

  10. Cook your angel hair pasta (usually never more than 2 minutes)

  11. Strain and add to your sauce.

  12. Add chopped parsley and remaining butter. Cook until sauce is smooth and evenly coated your pasta.

  13. Serve in warm pasta bowls and garnish with one claw and a sprig of fresh tarragon




1 ¾ pound alive Maine lobster


1 pint of cherry tomatoes, cut in half


200 g of angel hair pasta (or Capellini)


1 clove of fresh garlic, sliced thin


20 g of French shallots 


¼ cup of white wine


7-10 g (small handful) of Italian parsley, chopped fine


2 sprigs of fresh tarragon


Extra virgin olive oil


30 g of butter