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Gochujang Lobster Cream Pasta
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Gochujang Lobster Cream Pasta

35 minServes 2Nutri-Score C€€€
from @peter.wj.lee1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • lobster (cooked, meat removed and chopped, shells reserved)Fish2 pieces
  • spaghettiGrains200 g
  • heavy creamDairy200 ml
  • gochujangPantry30 g
  • garlic (minced)Produce3 pieces
  • butterDairy30 g
  • olive oilPantry15 ml
  • parmesan (grated)Dairy40 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

779kcal

Carbs
76 g
Proteins
31 g
Fat
39 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Sauté pan
  • Colander
  • Tongs

step by step

Method

  1. Cook the pasta

    • Bring salted water to a boil in a stockpot.
    • Cook the spaghetti until al dente.
    • Reserve a little pasta water, then drain the pasta.
    Step 1

  2. Start the lobster

    • Melt the butter with the olive oil in a sauté pan over medium heat.
    • Add the garlic and cook until fragrant.
    • Add the lobster meat and toss briefly to warm through.
    Step 2

  3. Build the gochujang cream sauce

    • Stir the gochujang into the pan.
    • Pour in the heavy cream and simmer gently until slightly thickened.
    • Season with salt and black pepper.
    Step 3

  4. Combine and serve

    • Add the drained spaghetti to the sauce and toss with tongs, loosening with pasta water as needed.
    • Stir in the grated parmesan.
    • Plate and finish with extra parmesan and black pepper.
    Step 4
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