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Summer Lobster Chitarra

Summer Lobster Chitarra

Chitarra with Yellow Tomato Sauce, Butter-Poached Lobster and Corn and Sungold Tomato Relish

Pairs with Saratoga Still Water

This light yet flavorfully abundant seafood pasta dish is splendidly satisfying for a summer brunch or supper at sunset. Paired with the smoothness of Saratoga Still Water, the diverse tastes and textures come to life and complement the buttery delight of this dish.

Serves 4 People   ·   

Ingredients

For the pasta

4 (14 oz.) cans whole peeled yellow tomatoes

¼ cup extra virgin olive oil

½ cup finely diced yellow onion

4 garlic cloves, peeled and grated

2 sprigs fresh basil

1 ½ teaspoons kosher salt

4 tablespoons unsalted butter, cut into 1 tablespoon pieces

1 pound spaghetti alla chitarra 

For the relish

2 ears fresh corn on the cob, shucked

8 ounces sungold tomatoes, quartered

2 tablespoons fresh chives, finely sliced, with extra for garnish

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper to taste

For the butter-poached lobster

3 (8 oz.) lobster tails, shells removed, left whole

½ cup white wine

2 sticks unsalted butter

Basil leaves for garnish

Red tobiko for garnish 

Preparation

STEP ONE – TOMATO PUREE

Prepare the tomatoes. Using a food mill fitted with the finest disk, pass the tomatoes through the mill into a medium bowl and set aside. This ensures a smooth, seedless sauce. If you don’t have a food mill, you can puree the tomatoes using a blender instead.

STEP TWO – SAUCE

Heat a large, high-sided skillet over medium-high heat. Add the olive oil. When it simmers, add the onion and cook until softened and translucent, 3-4 minutes. Add the garlic and basil sprigs to the pan and continue cooking until fragrant, about 1 minute more. Carefully add the prepared tomatoes to the pan. Stir to combine and bring to a gentle boil. Reduce the heat to medium-low and simmer for one hour until slightly reduced, adjusting the heat as necessary and stirring occasionally.

Once the sauce finishes cooking, remove the basil sprigs and stir in the salt. Turn the heat to low and add the butter, 1 tablespoon at a time, whisking constantly and ensuring that each tablespoon is fully incorporated before adding the next. Don’t rush this process—slowly emulsifying the butter into the sauce provides a rich, velvety texture. Keep warm.

STEP THREE - RELISH

While the sauce sits, make the relish. Bring a large pot of generously salted water to a boil. Add the corn and cook for 3 minutes. Remove the cobs from the pot and set aside to cool slightly on a cutting board. Once the corn is cool enough to handle, carefully cut the kernels from the cob with a sharp knife and transfer them to a medium bowl. Add the tomatoes, chives, and olive oil and season to taste with salt and pepper. Stir to combine and set aside so the flavors can merge while you poach the lobster and cook the pasta.

STEP FOUR - LOBSTER

Heat a skillet large enough to comfortably fit the lobster tails in a single layer over low. Add the wine to the pan and simmer for 2-3 minutes to cook off the alcohol. Add the butter. When the butter is melted, add the lobster tails and cook, flipping once, until the meat is firm to the touch, about 4-5 minutes per side. Remove the pan from the heat, leaving the lobster in the butter mixture until ready to serve.S

STEP FIVE – PASTA

Meanwhile, prepare the chitarra, cooking for 2-3 minutes less than the manufacturer’s instructions (the pasta should remain firm). Drain, reserving 1 cup of pasta water. Transfer the pasta to the prepared tomato sauce. Over low heat, toss the pasta in the sauce until fully coated. Stir occasionally, allowing the pasta to finish cooking and adding a splash of pasta water to keep the sauce nice and silky, about 2-3 minutes more.

STEP SIX – GARNISH AND PRESENT

Just before serving, slice the poached lobster tails into medallions. Using a fork, twirl a portion of pasta into a nest and transfer to each plate. Top with a few spoonfuls of the relish, along with the sliced lobster. Garnish with basil leaves, chives, and tobiko. Serve immediately.