LOBSTER PASTA BAKE
Prep Time30 minsCook Time20 minsTotal Time50 mins
 2 western rock lobster, raw
 olive oil
 300 g dried conchiglioni (jumbo pasta shells)
Lobster Shell White Sauce
 600 ml milk
 600 ml chicken stock
 2 bay leaves
 ½ bunch thyme
 50 g butter, diced
 2 tbsp olive oil
 1 onion, finely chopped
 1 fennel bulb, thinly sliced, fronds reserved
 2 garlic cloves, finely chopped
 ½ cup plain flour
 ½ tsp salt
 ½ bunch chives, finely sliced
 1 lemon, juice and zest plus lemon wedges to serve
 50 g parmesan, finely grated
 ½ tsp salt and pepper to taste
Crispy Crumb Topping
 5 ½ cups panko crumbs
 ¼ cup olive oil
 pinch cayenne pepper
 ½ bunch thyme, leaves picked
 50 g parmesan, finely grated
To Serve
 Fresh green salds with a vinagrette
 ½ bunch chives, finely sliced
1

Pre-heat oven to 180°C.

2

Cook pasta as per package instructions then drain and drizzle with olive oil to prevent clumping.

3

Prepare lobster by removing head and rinsing the neck meat gently under running water. Set head aside for white sauce.

4

Split lobster tails in half lengthways, using scissors to snip through the soft underside, then finish with a sharp knife to slice through the flesh and harder outer shell. Remove digestive tract.

5

Place a large deep-sided ovenproof frypan over high heat. Drizzle a little olive oil and flash-fry lobster tails, shell side down, for 2 minutes to release the flesh.

6

Remove lobsters from pan, remove flesh from shells and set aside. Reserve shells for white sauce.

White Sauce
7

Place the tail shells and head in a large saucepan. Cover with milk and stock. Add the bay leaves and thyme, season to taste. Bring to a gentle simmer then turn down heat to medium-low for a minimum of 20 minutes allowing flavours to infuse. Strain and discard solids before using.

8

Using the same large ovenproof frypan, add butter and oil. Place over medium-low heat and gently caramelise the onion, fennel and garlic (approx. 12 minutes).

9

Add the flour to the buttery onions, stirring well to make a creamy paste

10

Slowly add stock, stirring constantly, until the sauce thickens enough to coat the back of a spoon.

11

Slice each lobster tail into six pieces and stir through sauce. The lobster will continue to cook in the sauce.

12

Fold the cooked pasta through the white sauce and lobster.

13

For the crumb, mix all ingredients in a small bowl with remaining lemon zest and scatter across pasta.

14

Bake pasta until the sauce is hot and crumb golden (approx. 20 minutes).

15

Garnish with fennel fronds and chives.

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Grab your Christmas Crays!

Check out our Back of Boat locations to pick up your fresh lobsters just in time for Christmas.

To find out more and to pre-order click on the link below.