If you’re in need to impress someone with your cooking skills or looking to step up your chef abilities this Old School Lobster Garganelli recipe from Sag Harbor’s Bell & Anchor is for you. Basil, saffron corn, onions and celery mix with steamed lobster in a garganelli pasta with cream sauce. If you’ve ever been to Bell & Anchor when someone ordered it you know it’s mouthwatering. Now make your own.
Old School Lobster Garganelli
Recipe by from Bell & Anchor
(2) 1.5 lb lobsters (steamed, meat reserved, shells and body for cream sauce)
2 stalks celery roughly chopped
1/2 cup basil finely chopped (separated)
2 ears corn (remove kernals, reserve cobs)
1 onion roughly chopped
1 teaspoon Saffron
1 qt Heavy Cream
Salt and Pepper to taste
1lb garganelli pasta or pasta of your choice (cooked as directed)
2 Tablespoons butter
Bring 3 cups of water to a boil in a large stock pot. Add 2 lobsters, cover and steam for 8 minutes. Remove from heat, carefully remove lobsters and cool. Reserve remaining liquid in the pot for the sauce. When lobsters are cool enough to handle remove claw and tail meat, chop and reserve.
Return the lobster shells and bodies to the pot with the reserved liquid on medium heat. Add 1/3 cup chopped basil, corn cobs, chopped onion, saffron, heavy cream, and a healthy pinch each salt and pepper. Bring to a boil, reduce heat to a heavy simmer for 20 minutes. Remove from heat and strain liquid.
In a clean pan return liquid to a low bowl adding the remaining basil, and corn kernels. Cook for 3 minutes then reduce heat to low, add lobster meat, cooked pasta and butter. Stir until butter melts. Adjust seasoning if necessary and serve immediately