Overview

Difficulty: Medium

Servings: 4

Preparation Time: 30 mins

Cooking Time: 50 mins

Download Recipe

Ingredients

For the sauce: For the pasta dough: Plus: Accessories:
  • 1 whole live lobster (about 800 g)
  • 3 tablespoons of dry Vermouth, e.g. Noilly Prat
  • 125ml of white wine
  • 0.1g of saffron threads
  • 3-4 shallots
  • 1 celery stick
  • 1/4 fennel bulb
  • 80g of butter
  • 3 garlic cloves (from the whole bulb)
  • 2 tomatoes
  • 500ml of chicken stock
  • Pepper
  • 1 teaspoon of each of coriander seeds and allspice berries
  • 4 dill sprigs
  • 250g of double cream
  • 200g of fine Italian pasta semolina flour (may substitute coarse-grained wheat flour) and a little semolina for flouring the work surface
  • Salt
  • Eggs
  • 1 tablespoon of olive oil
  • 800g of unshelled broad beans
  • 1 bulb young garlic
  • 150ml of milk
  • 2 tablespoons of olive oil
  • 4 stalks lemon verbena
  • Mixing bowl
  • Dough hook
  • Professional pasta attachment for spaghetti
  • Mixer attachment

Methods

1. Combine semolina flour, salt, eggs and olive oil in the MaxxiMUM Kitchen Machine’s mixing bowl and knead for 5 minutes using the dough hook until you have a firm dough. The dough will be especially smooth if all the ingredients are at room temperature. Then wrap pasta dough in clingfim and let rest for at least 30 minutes.

2. Boil lobster in a large pot of salted water for 7 minutes. Remove with a slotted spoon, plunge into ice water, drain in a colander and let cool.

3. Place lobster on a cutting board with the belly side down and cut in half from head to tail using a large knife. (A female lobster may have a shiny, dark-green "coral". Remove it from the tail end of the body with a small spoon and set aside.)

4. Remove tail meat from both sides of the shell and slice, removing the vein. Twist the claws of the body. Twist apart the forelegs and claws and break open the forelegs with poultry shears or a heavy knife. Remove the meat from the shells. Twist the smaller moveable parts of the lobster claws until they make a cracking noise and then pull them away, extracting the piece of bony cartilage.

5. Crack the claws with a heavy knife, break them open and remove the claw meat in a single piece. Cut up lobster meat and refrigerate. Set aside the lobster carcass.

6. Bring Noilly Prat, white wine and saffron to a boil and cook gently. Peel and slice shallots. Rinse celery stick and fennel and slice. Slightly crush 3 garlic cloves. In a large pot, heat butter and braise the prepared vegetables and garlic for 5 minutes.

7. Using poultry shears, cut lobster carcass into smaller pieces, add to the pot and crush lightly with a mixing spoon. Rinse tomatoes, dice coarsely and add to the pot. Cover and braise for 10 minutes. Add wine and reduce for 5 minutes. Pour chicken stock over the lobster shells until almost completely covered.

8. Add saffron, spices and dill sprigs, bring to a boil, then cover and simmer for 20 minutes. Return stock to a boil, pour through a cloth or fine strainer and reduce by half. Add double cream and reduce until thick and creamy.

9. Shell broad beans, boil in salted water for 2 minutes, drain and plunge into ice water. Snip the skins of the bright green beans. peel garlic cloves (cut large cloves into thick slices) and boil beans and garlic in milk for about 8 minutes until done. Drain, plunge into ice water and pat dry with paper towels.

10. Using the Prof pasta attachment, roll out pasta dough to stage 4, sprinkling occasionally with a little semolina flour. Cut using the Professional pasta attachment for spaghetti and sprinkle with a little semolina flour.

11. In a small pan, sauté garlic cloves in olive oil until golden-brown and season with salt and pepper. Bring lobster sauce to a boil with the dill leaves. If desired, purée coral in the MaxxiMUM mixer attachment, add to the pot with the lobster pieces and broad beans, and warm slightly.

12. Shred lemon verbena leaves. Boil pasta for 3 to 4 minutes in a large amount of salted water (8 g salt per litre). Drain but do not plunge into ice water, toss with sauce and season to taste. Transfer to plates and sprinkle with garlic cloves and lemon verbena leaves.

Recommended products

Kitchen Machine Styline

A powerful kitchen machine that boasts an award-winning design and exceptional Bosch quality, the MUM5 is a true all-rounder.

Find out more

Product Used

Sold to millions – tested by millions

Whatever your needs, Bosch offers the right kitchen machine to give you perfect results when preparing meals.

Find out more

Related Recipes

Beef Wellington

Salted Baked Fish

Whole Steamed Sea Bass with Preserved Chinese Lettuce, Mushroom and Fresh Chilli Dip

Vegetarian Pot with Mixed Vegetables and Quail Eggs

MyBosch

Register for product warranty and enable us to reach out to you with tips & tricks for the usage of your appliance.

Our Service

We’re here to help, before and after your purchase.

Customer Care Centre

Address: 38C Jalan Pemimpin, #01-01, Singapore 577180

Open from Mon - Fri, 8.30 AM - 5.30 PM (Closed on Sat/Sun and PH). Visits are strictly by appointment only, and can be made via l.ead.me/csappointment

Customer Care Hotline

Phone: +65 6751 5000

Monday to Friday: 9am to 6pm Saturday: 9am to 1pm (Closed on Sun and PH)

WhatsApp Service:

We are committed to serve you better. Simply drop us a query through WhatsApp at +65 9727 8440.

While we endeavor to provide you with help as best as possible, there will be times where we will get back to you the next working day.

Thank you for your support and we look forward to be of continuous service to you.

Experience Bosch

Discover quality, perfection, and reliability.

Experience Centre

Address: 11 Bishan St 21, #04-02, Bosch Building, Singapore 573943

Tel: +65 6356 1080

Email: bsh.ec@bshg.com

We are happy to announce that the Experience Centre will resume normal operating hours from 1 Oct 2020 onwards, Mon - Fri, 9am - 6pm (exclude PHs). We seek your understanding and cooperation with the following safe distancing measures to ensure Experience Centre remains a safe environment for everyone.

Visits by appointment are strongly encouraged. Please email us at bsh.ec@bshg.com to make one. All customers are required to complete two SafeEntry scans, one at the main lobby and another before entering the Experience Centre.

Dealer Locator

Find dealers or service shops near you!