DELICIOUS LOBSTER PASTA RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON

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Delicious Lobster Pasta Recipe with Claire Saffitz | Dessert Person

In this special Cape Cod farewell episode, Claire demonstrates a mouthwatering recipe for Homemade Lobster Pasta.
Learn the art of transforming hand-picked lobster shells into a rich, flavorful stock that forms the base of this extraordinary pasta dish. Claire shares her expert tips and techniques, turning simple ingredients like lobster shells, celery, onion, and parsley stems into a fragrant and savory foundation. The star of the show is the luscious lobster pasta itself, featuring perfectly cooked strand pasta, succulent lobster meat, and a symphony of flavors. Claire guides you through each step, infusing the dish with the essence of white wine, butter, garlic, lemon, and a hint of red pepper flakes for that perfect balance of heat.

#clairesaffitz #seafood #lobster
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We now need a Savoury Person series!!!!

NatiHerron
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Every time I watch one of your videos, I find myself grinning through the entire thing. I don’t really notice it until the very end, when you are recapping and enjoying what you made. Your inner happiness shines through at those moments and makes me realize I am smiling from ear to ear. I am 70 ish and consider myself an experienced home cook, but it never fails that I learn a technique or a fact that I hadn’t thought of before when I watch you cook. Thanks Claire for the joy you bring and delicious recipes you share.

lindacampbell
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So happy that you encourage folks to use the shells for added flavor. When I am preparing a quick dish like Scampi, I sauté the raw shells in butter, before proceeding to add white wine and reduce to make my sauce. (Of course, you remove the shells before making your finished dish! 😂). Another great video, Claire! I am certainly enjoying your visit to the Cape! 😘

pegparrish
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Your Cape Cod series was wonderful and your lobster pasta is a fitting farewell. It looks delicious. I love to see the addition of main dishes to your dessert series. Thank you!

Luke
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Lol, I wish I had a summer lobster haul. I need to move to New England.

ryanfleming
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I’m just so obsessed with the way Claire explains everything so thoroughly. Intentional and resourceful queen 👑

justintbrow
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only claire could make me, a vegetarian who never has ans never will eat lobster, watch a 35 minute video about lobster pasta and actually enjoy it i love this woman so much

norah
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The Cape Cod episodes have been some of my favorite of your whole series. I got behind on videos cause of the holidays and was finally able to finish yesterday and these were so good.

lindsayberry
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I made a multi-hour stock once, but when I went to strain it, I forgot and only put a strainer in the sink without a bowl underneath. Poured out half my stock before realising my mistake.
It's those kind of mistakes where you learn how to respond to anger and manage loss.

GuagoFruit
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the process of taking off the shell from the lobster is something i haven’t seen before but it was so satisfying, lobster pasta is definitely a dish that i think is made with so much love that’s why it has that luxurious vibe to it lol ❤

horchatadad
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Eastern Canadian here - we have a split lobster season with the second half running from mid-November to mid-January. I’m adding this recipe to my late-fall to-make list!

Knuckle meat is my favourite, followed by claw, and so I do extract the leg meat. The easiest way is with a rolling pin, rolling from the tip - it just pops out. It may not look pretty, but it is meat!

Lobster corn chowder is delicious. I made some a couple of weeks ago - even though I didn’t have any lobster meat, I had some lobster stock in my freezer 😋

draig
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My husband and I have started making homemade pasta. It’s so good and better than anything you can buy at the grocery store. Thanks Claire for sharing this recipe with us!

lisaanderson
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I binged all the _Gourmet Makes_ videos, as well as all 140+ videos here within a 3 month period, so here I am now eagerly waiting for new _Dessert Person_ videos to drop. ❤

LouieLaCompte
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Thanks Claire! As always, so informative. I'm originally a prairie girl and haven't ever even tried lobster, but can appreciate how special they are especially when you catch them yourself or buy local. I'll share with my folks who are living in Newfoundland and who get crab and lobster in season.

janicedowson
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If Claire opened a restaurant, I would totally go there regularly

scpatlnow
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Looks absolutely delicious! Excited for another episode of ̶S̶e̶a̶f̶o̶o̶d̶ Dessert Person. 🎉

tati.l.
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I love that you’re encouraging repurposing what’s already at home! I try to be mindful when I’m cooking at home too

echoi
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I am so happy this week because I see you on dessert person cooking and on NYT baking a cake. It's like a great birthday present. By the way, I made my birthday cake with your recipe, gateau basque. You were right! Making your own birthday cake is totally fun and somehow very satisfying as well. Thank you as always, Claire!!

yejikim
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I look forward to Thursday every week now! 🥰 Your show is THE best! Brings me back to classic food network days (but better!)

maiautumn
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LOVE FROM MASSACHUSETTS! THANK YOU GOD FOR YOUR LOBSTER BLESSINGS!

_FearNoEvil