We’re making pasta from scratch in Historic Studio D.

Chef Hari Cameron with a(MUSE.) and Grandpa Mac is back in the DelmarvaLife Kitchen. We’re making Spaghetti with Lobster, Amber Walnuts, Chili and Fresh Herbs.

Spaghetti with Lobster, Amber Walnuts, Chili and Fresh Herbs

Ingredients:

• 450g fresh spaghetti alla chitarra pasta (if fresh isn’t available dried will work)
• 100g Extra Virgin Olive oil
• 50g Butter
• 4 cloves of garlic finely minced
• 3 ea. sliced shallot
• 250g toasted and chopped amber walnuts
• 1 pc of lemongrass beat with the back of your knife
• 1 bunch of fresh mint
• 1 bunch of fresh parsley
• 1 bunch of cilantro
• 10g chili paste
• 10 dashes of fish sauce
• 3 ea. limes juiced and zested
• 5g palm sugar or white sugar
• 250g Blanched Lobster chopped
• water for cooking past
• Sea Salt

Method:

In a food processor add lime zest, sugar, fish sauce, walnuts, lemon grass, shallot, pulsing to a thick paste. Add chili paste and soft herbs reserving a few of each for garnishing the finished dish. Pulse a few more times making sure that the herbs still have some larger pieces. Bring a large pot of water to boil and season with 3% sea salt. While water is heating bring heavy sauté pan to medium heat and add olive oil. Once hot, add garlic and cook to light caramelization. Remove pan from heat to cool slightly. Cook pasta in boiling water for 90 seconds. Remove pasta from water and add to garlic. Then add butter, 150 ml of pasta water, and chopper lobster meat. Return to heat and cook for 1 min constantly tossing. Add herb mixture and cook for 30 additional seconds. Serve in warm bowls garnishing with picked herbs and lime juice.