Lobster and saffron pasta stew

Lobster and saffron pasta stew

Cazuela de langosta

Spanish Made Simple

This dish is a real showstopper in terms of flavour. After I cooked it in under 8 minutes on national TV, all the guests were asking me, ‘How did you make something so good in 8 minutes?’ They couldn’t believe it. Lobster is not cheap but for a special occasion, give this recipe a go.


Quantity Ingredient
400ml fresh fish stock
or 1 fish stock cube dissolved in 400ml water
1 teaspoon saffron threads
4 tablespoons extra virgin olive oil
1/2 onion, finely chopped
1 dried cayenne pepper, (or any other dried red chilli pepper)
1 bay leaf
1 lobster
12 roasted almonds, peeled
2 tablespoons breadcrumbs
3 garlic cloves
1 salted anchovy
1 teaspoon tomato puree, (paste)
25ml brandy
25ml white wine
1 piece dark (bittersweet) chocolate
100g thin 3‚-minute spaghetti, Broken into 3cm pieces
3 sprigs fresh flat‚-leaf parsley, finely chopped
freshly ground black pepper


  1. Bring the fish stock to the boil in a large pan over a high heat and add the saffron. Allow to infuse for 10 minutes.
  2. Meanwhile, pour the olive oil into a frying pan over a high heat and add the onion, cayenne pepper and bay leaf. Let it sizzle for a couple of minutes.
  3. To prepare the lobster, cut the head in half lengthways and separate the head from the tail. Cut the tail horizontally into 2-cm pieces. Twist o the claws but leave them whole. Add all the pieces to the pan.
  4. Tip the almonds, breadcrumbs, garlic, anchovy and tomato purée into a small food processor and blend to a paste. Add to the pan.
  5. Stir the pan for 1 minute and then flambé with the brandy and white wine. To do this, slowly tilt the pan towards the flame until the brandy catches, or light with a match. Let the flames flare up then die down and then add the boiling saffron-infused fish stock, the chocolate and pasta. Season with salt and pepper and leave to boil for 3 minutes until the pasta is al dente, the lobster is perfectly cooked and the clams have opened. Garnish with the parsley and serve.
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