Spaghetti with Slippery Lobster, Semi-dried Cherry Tomatoes and Bottarga
- ¾ lb Spaghetti Barilla , (n.7)
- 4 Mantis shrimps , (Slippery lobster)
- 30 cherry tomatoes , (semi-dried)
- 2 small bunches parsley
- ½ cup Vegetable oil
- 3 ½ oz bottarga (cured mullet roe)
- 1 container minced parsley
- 2 cups Extra Virgin Olive Oil
- 1 oz butter
- 2 tablespoons Garlic oil
- 2 tablespoons Chilli oil
In a pot heat 3 tablespoons of olive oil over a medium heat
Add the mantis shrimp shells and cook for 5 minutes
Add chopped carrots, celery and onions and cook for another 3 minutes
Add bay leaves, juniper berries, peppercorns and fennel seeds
Add 2 quarts of cold water
Bring to 194° F and cook for approximately 20 minutes
Strain the stock and set aside.
Place 3.5 oz of blanched parsley and 1.8 oz of vegetable oil in a blender for 6 minutes
Pass through a sieve into a bowl placed on a bed of ice.
In a non-stick large frying pan add 4 cups of stock, half of the bottarga and 1 teaspoon of salt and bring to the boil.
Add the spaghetti and gently stir.
Cook for approx. 7 minutes adding stock as required.
Add the mantis shrimps and the tomatoes.
Toss together with butter and finish with a drizzle of garlic and chilli oil.
Sprinkle over it the remaining bottarga and parsley oil.