At B&B Ristorante in Las Vegas, my chefs are serving up an incredible dish of spaghetti with succulent lobster, sweet caramelized garlic and zesty tomato sauce. Each portion gets a full lobster’s worth of meat and let’s just say our customers don’t hate it. Watch chef Zach Allen cook this spectacular pasta dish, then try your hand at recreating it for your next dinner party.
4 1½-pound lobsters
1 pound MB’s dry spaghetti
2 tablespoons plus ¼ cup extra-virgin olive oil
12 cloves sweet garlic (recipe follows)
2 teaspoons chili flakes
½ cup finely diced red onion
1 bunch budding chives (optionally, blanched)
½ cup whole leaf Italian parsley, picked
salt and pepper, to taste
For the sweet garlic cloves
2 tablespoons extra-virgin olive oil
1 head of garlic, separated into peeled cloves
1 cup Cinzano or other sweet white wine
Fill a pot large enough to hold the lobsters three-quarters full with water and bring to a boil. Boil the lobsters until done, approximately
12 minutes. Drain, let cool slightly, and remove the meat
Cut the tails in half lengthwise and leave the rest as is. (If desired, all the above can be prepped up to 8
hours in advance and refrigerated.)
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the pasta in the boiling water according to package directions,
until tender yet al dente, and drain.
While the pasta cooks, in a large saute pan, heat 2 tablespoons of olive oil until almost smoking, then add the red onion and whole sweet garlic cloves. Sauté until the onion starts to brown and becomes translucent, then add the tomato sauce and bring to a simmer. Cook sauce for about three minutes. It should thicken slightly, but if it becomes too dense add a ladleful of pasta water to loosen it up a bit. Add the chives, parsley and lobster meat and stir gently over medium heat to just warm through. Remove from heat and season with salt and pepper to taste.
Drain the pasta and add to the saute pan. Toss over medium heat to coat with the sauce, about 30 seconds. Remove from heat and drizzle in remaining olive oil, tossing once more to combine. Divide among four
heated bowls and serve immediately.
To make the sweet garlic cloves
In a 12- to 14-inch saute pan, heat the olive oil over high heat until almost smoking. Add the garlic cloves and saute until lightly browned.
Add the Cinzano and continue to cook over high heat until the garlic is soft and the wine is reduced to a syrupy consistency and coats the garlic.
Sweet garlic cloves can be stored for up to 1 week, in an airtight container in the refrigerator.