An easy throw-together seafood pasta with a good lug of lobster oil for a decadent shellfish flavour topped with tarragon and chives.
- 150 g spaghetti or angel hair pasta
- 3 tbsp lobster or shellfish oil (available at specialty stores and some fishmongers)
- 100 g cooked lobster meat (or 100 g cooked and picked white crab meat), minced
- ¼ tsp finely chopped tarragon
- pinch salt
- pinch finely chopped kombu
- pinch white pepper
- 2 tsp chopped chives
- 1 tsp soy sauce
- 1 tsp mirin
- small pinch finely chopped garlic
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 2 as a starter.
- Cook the pasta in a large saucepan of boiling water according to packet directions or until al dente.
- Meanwhile, place all the remaining ingredients in a frying pan over low heat. Once the shellfish meat starts to change colour, add the drained pasta. Toss well to combine, adjust the seasoning if necessary and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.