Lobster Sambuca

I don't eat a lot of lobster.

As in, up until, say, a couple weeks ago, I had never even tried lobster.  Crazy, right? 

Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced.  So, as a result, we really don't have a lot of occasions that call for lobster around here.

Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes.  For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days.  Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.

 

But...

 

Okay, let's get serious for a minute.  See, at the tender age of twenty-something, I have had my share of raucous, irresponsible nights.  There have been nights when I have partied all night, drank too much, made an all-around mess of myself, et cetera.  Now, I'm definitely old enough to know that my poor decision-making skills are purely my own fault, but I can't help but keep a little list in the back of my mind at all times of potential culprits to blame.  This list is comprised 99% of alcohols I'll never touch again, including the following:

 

- Four Loko.  Now banned in a lot of places, and for GOOD REASON!

- Jack Daniels.  You're a mean, mean man, Jack.

- Tequila.  Any tequila.  Anything with a worm in it is bad news.

- Green Apple Schnapps.  You ruined a whole month of my college experience.

- Sambuca.  I'm 80% sure I saw someone light you on fire.  That should've been the first warning...

 

Anyway,  I saw this recipe for Sambuca sauce with lobster served over pasta and I have to admit, I was a bit intrigued.  I went out and bought a little bottle and tried this sauce, 100% expecting that even unscrewing the cap would probably make me dry heave a little bit.  Luckily for me, I kept my composure until the end and scooped up a heaping helping of this sauce for my fettuccine. 

 

All I can say is, I still can't bring myself to swig the nasty swill, but in this dish, it actually creates a sauce that perfectly complements the lobster flavor.  To me, it was almost sweetened the dish and made it a little less heavy.  I mean, obviously, just from looking at the ingredients, this is a surely hearty dish, but the fennel and Sambuca do a great job adding an interesting flavor element you might not expect, but will certainly enjoy!

 

Keep checking back for more lobster recipes this week!

 

 

 

 

 

 

 

 

Lobster Sambuca

(adapted from A Family Feast)

 

1 lb. lobster meat

½ lb. pasta

1 tbsp butter

1 tbsp minced garlic

1/2 cup white onion, finally diced

1/2 cup fennel, finally diced

1/8 cup Sambuca

2/3 cup seafood stock

1/2 cup heavy cream

1 tbsp chopped fresh parsley

¼ cup shredded Italian blend cheese

Salt & Pepper to taste

 

 

Boil lobster in large pot of water for 10-12 minutes.  Remove and let cool completely.  Separate meat from shell and dice lobster meat into 1" chunks.

 

In the same water, boil pasta according to package directions.  Drain.

 

In a sauce pan, cook onions and fennel in butter over medium heat until translucent.  Add garlic and cook an additional minute.

 

Stir in Sambuca and stock.  Bring to boil, then reduce to simmer and continue for about 20 minutes, or until volume is reduced by half.

 

Stir in lobster chunks, cream, parsley and cheese.  Continue to cook until all cheese is melted and sauce is hot and smooth.  Season to taste.

 

Place pasta on plate, then pour lobster sauce over top. 

 

Garnish with more fresh parsley.