DELICIOUS LOBSTER PASTA RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
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- Опубликовано: 25 окт 2023
- 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!!!!
Yasssss
Yasssss
PLEASE. loving this new savory content
real!!
Agreed
Lol, I wish I had a summer lobster haul. I need to move to New England.
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.
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! 😘
That sounds amazing, I don't even know what a scampi is. Do you have a recipe to share? I want to surprise my s.o
I am so sorry I don’t cook with recipes, just throw things together. (For Scampi, I use the shell flavored reduced white wine, minced shallots and garlic, butter with flour rubbed together and fresh parsley). I am sure that you could find plenty of great recipes on RUclips for Shrimp Scampi, I know that it was the number one recipe on America’s Test Kitchen a couple of years ago. Best of luck to you, it’s delicious!
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!
If Claire opened a restaurant, I would totally go there regularly
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.
It happens to everyone once 😔
I was opening canned chicken broth once after straining canned beans and I "strained" the whole can of chicken broth into the sink 😅 Unfortunately that was our only can of chicken broth, but the dish still turned out ok.
Jacques Pépin said that someone in one of his cooking classes (many years ago) did that. He asked her to strain the stock, and she returned with a pot of bones, asking what to do next.
I’m just so obsessed with the way Claire explains everything so thoroughly. Intentional and resourceful queen 👑
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 😋
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 ❤
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.
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. ❤
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
Seafood shells and fish bones are never "garbage!" They're perfect for compost. Please share that far and wide.
Looks absolutely delicious! Excited for another episode of ̶S̶e̶a̶f̶o̶o̶d̶ Dessert Person. 🎉
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.
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!
Any chance we will see you making a sourdough panettone this holiday season? You mentioned a couple years ago that you would love to try making it and it would be a great opportunity for a tutorial on converting recipes that use instant yeast to sourdough.
Ahhh I second this! That would be simply wonderful for Christmas
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!!
I love a recipe where you can use everything. From lobster rolls to pasta 🍝
I love the old school Farberware Pot! I still have my grandmothers. Looks yummy! ❤ 🦞
I look forward to Thursday every week now! 🥰 Your show is THE best! Brings me back to classic food network days (but better!)
I love that you’re encouraging repurposing what’s already at home! I try to be mindful when I’m cooking at home too
LOVE FROM MASSACHUSETTS! THANK YOU GOD FOR YOUR LOBSTER BLESSINGS!
The sound effects are everything!! Looks yummy!
I haven’t even started watch properly and I have hit like. Clare Saffitz I have been watching you since Bon Appetit love what you do. Almost ready to hit the kitchen again and when I do, you will be a great inspiration.
I've been following you for years now and I am loving these New England recipes!! I live 20 minutes west of the Cape so it's great to see this kind of content from you because it reminds me of home :)
I have so enjoyed your 'out and about' videos!!! Looking forward to more, anywhere you decide to go. I'm a New Englander, but never knew about the secret pockets... THANKS for that!!!
claire!! it's like you knew i needed this today. Cape Cod series is going down in the hall of fame of your videos for me. truly enjoyed these
It's so satisfying for me to see some utilizing all parts!! Absolutely beautiful dish; I can't wait to make it! Thank you, Claire
Seafood lover can rejoice with all these videos over the past month. And us that dont care for seafood can just check out.
in just checking back in because although I'm not seafood crazy lobster linguine slaps
Love, love, love this video/subject. Thank you Claire!
OMG! That lobster pasta looks so fresh and amazing and so delicious ❤
Such a wonderful video including technique as well as a yummy savory recipe! Thanks, Claire!
I would happily attend and support a Claire Saffitz restaurant filled with all your recipes!!
Hope you have a great weekend Claire thanks for a fun week of videos ❤
Can't wait for the lobster corn chowder recipe to drop in the next cookbook!
Mind blown about the shells and lobster stock! Thank you!
Watching with my three year old
"I'm glad baking Claire knows how many noodles she wants to eat!"
why is this video so calming 😭
I needed a nice calming video after a long week, thank you!
Didn't know you can make a stock out of lobster skin. So cool
This looks sooooo delicious! I am glad you've had a super time in the Cape! I can't wait to see what you have for Fall baking now!
I love watching you taste as you go and seem surprised at how good it is, and how in love you are with your food! ❤
We love you Claire ❤❤❤
I used to make shrimp pasta a lot and used the shells + whatever veggies I had for a quick stock and sauce. I haven't made it in a while, but this makes me want to so bad!!! Looking delicious
So glad you are branching out to these entrees. Love your videos. Your personality is great andnI appreciate your insights! Thank you!
You make most beautiful creations from all food ingredients and that bloom into something spectacular ❤
The dramatic music with the light flickering and the mummy paper flakes
Yesterday I binge-watched a lot of old BA videos with you and Brad. I just love the Odd Couple relationship you two had. Those videos are pure gold, but watching them made me kind of nostalgic and sad.
I love pasta and claire so much ❤
Love you Claire ❤❤❤❤
Lobster corn chowder sounds great! 🖤
You send it off greatly
As a Canadian maritimer, I appreciate you picking the body!! Also, the tomalley is the best part of the lobster. period.
I literally just heard today that you have a "cult following," and I felt nostalgic for quarantine, and so I watched your new NYT videos and found this channel and I can honestly say, I get it. Cult following makes complete sense. I think I love you. Thanks for making these videos!
Oh no!!!! Claire, don’t chuck the tamale, it’s delicious! We arrange these treats on banana leaves softened over charcoal heat, eat with our hands, dip lobster meat in vinegar infused with minced garlic, shallots, chili, salt, pepper and pair this with steaming hot, burn-your-tongue Japanese rice. So yummy. For dessert, Claire Saffit’s key lime pie!
Love all your cooking shows!
Oh my gosh I’m drooling. I love lobster
I like shell-on shrimp, just deveined. Sautéed in butter and oil, the shells are very tender and crispy, totally worth eating 😊
I just made this tonight with shells from the lobster tail we had on New Years and it was lovely!
It’s easy, elegant, and delicious. Thanks Claire!
Omg I’m totally the person to add some parm to this👏🏻👏🏻👏🏻 extra butter🥰
I can read lips. Also this pasta looks amazing. A creamy based seafood pasta dish is about as iconic as a clam pizza.
This is how im gonna get a white boi on my rosta😍👌
What I really need is a lobster bisque recipe 😋
Lobster Corn Chowder, maybe? The secret new recipe…… 🤞🏻
looks amazing
Claire I would travel cross-country to eat at your restaurant!! I trust you with my life
i’m late but I’M LOVING CAPE COD SERIES CLAIRE
Omg so good
Seeing how you turn the plate while placing the pasta on it is something I will internalise and do when I serve pasta in the future xD
Dang girl can cook. Love your videos
The head is and all so good it's so good on rice 😋😋, I dip lobster with vinegar n minced garlic. I want lobster now 😭😭
RUclips recently recommended me the gourmet bon appetit videos and realized they were all 3 or 4 years old. I used to watch them but completely forgot about them. Today, I looked for recent episodes and realized Claire hasn't been part of that youtube channel for a while. So here I am, for more Claire. I will miss the occasional; chime ins from all the onlookers and other cooks from the kitchen though
Claire was the #1 breakout star from BA, I think. She left for principled reasons amid a lot of turmoil. I miss her interactions with Brad. They had such divergent approaches to cooking, but the both really cared about the result.
That looks delish. Not sure why- but have never cooked the shells. On m’y list now.
YES YOU SHOULD OPEN A RESTAURANT!!!
That amount of garlic is a 100% win in my books... :D
Hey Claire! Love the channel and have been a long timer follower :) Question! How come we can't just cook the pasta in the stock to begin with?
I love this whole video but I have the opposite preferences from Claire the claw meat is my favorite!
So happy you are having a great time at your parents house at cap cod 😊
YUM ❤😊
when i worked in a restaurant, i used an old wine bottle or rolling pin to squeeze out the lil leg meat. It worked really well and wasn't really time consuming!
I love spud 😍
Yumm!!
Hi Claire, awesome video! I had a quick question: why not just cook the pasta straight in the stock instead of in water and then stock? Thanks!
lobster corn chowder☺👍🏽
Lobster corn chowder 🤤
PLEASE MORE SAVORY
Petition to have Claire do a voice if Bob's Burgers does a follow-up to their Lobsterfest episode
I'm going to have to cook lobster so I can make that dish! :)
Everytime a have good crustacea I make a bisque with the shells and freeze it for later
I usually use chopstick to pick the meat out, I find it much easier
love the cartoon intros
This Lobster Pasta recipe is a luxurious taste of the sea! 🦞🍝 The succulent lobster meat and the flavorful pasta promise an exquisite culinary adventure😍😊. Your clear and detailed instructions make it approachable for home cooks like me.❤😍 I'm excited to try this recipe and experience the perfect fusion of seafood and pasta❤👌. Thanks for sharing this mouthwatering masterpiece! 🍽😋
Thanks, Vinny. You zoomed in on that sign just as I said to myself “what’s that sign say?”
This would be wonderful with a poured ganache to get that glossy, smooth texture. Super fun idea! ❤
Hi Claire, thank you for another inspiring tutorial. Wondering if apple cider vinegar would work well in extracting flavor from the shells in the broth? Or would it overpower the flavor?
It definitely would. Do not recommend
@@Vulcapyrothanks!
After rewatching 23:08 about 10 times at half speed, I'm excited for the lobster corn chowder recipe drop 😉
Edit: always watch until the end before commenting 🤦♂
you must love seafood!
new Claire catchphrase: "That's meat"
I was thinking that too!
Lobster corn chowder 23:41