Chef Simone Zanoni’s pasta for your New Year’s menu

We know only too well that New Year’s Eve is divided between poultry and seafood! Truffled guinea fowl or flambéed lobster? This year, George V’s chef, Simone Zanoni, offers us his high-flying pasta: spaghetti lobster. A chef’s pasta worthy of the end of the year, right? Clearly. Because we love you and want to make your life easier, here is the pasta recipe that will decorate all your tables on December 24th.


Ingredients for 2 people:

  • 240 g of spaghetti
  • 700 g spiny lobster (approx. 10 pieces)
  • flat leaf parsley
  • 2 cloves of garlic
  • Fennel
  • Olive oil
  • 1 organic or untreated lemon
  • Espelette pepper
  • 1 glass of dry white wine (to prepare the broth)
  • 1 liter of “homemade” broth (1 liter of water with the heads and shells of the spiny lobsters, 1/2 shallot, 3 cloves of garlic, peppercorns and pieces of fennel)

Step 1. Separate the head and tail from each lobster. Reserve the heads.
2nd step. With scissors, cut the shell below the tail, avoiding damaging the flesh, then spread the shell to carefully remove the flesh. The crustacean’s gut must remain attached to the shell. Save the meat and add the shells to the heads.

Preparation of broth:

Step 3. Heat lobster heads and shells in a small saucepan until dry. Then deglaze with a glass of white wine and let it reduce.
Step 4. Then add about a liter of water, the peppercorns, garlic, shallots and fennel pieces to the pan, then cook for 45 minutes.
Step 5. Then remove the garlic cloves from the broth and blend with an immersion blender.
Step 6. Strain the broth through a sieve.


Step 7. Start boiling the spaghetti in a large amount of water. Allow half the recommended cooking time.
Step 8. In a wide, deep frying pan, heat three or four ladlefuls of broth with two cloves of garlic, a little salt and olive oil over high heat.
Step 9. Halfway through the spaghetti cooking time, transfer them to the pot with the broth. Mix gently and add broth. It’s a matter of doing a cooking like for a risotto.
Step 10. Cut the lobster meat into pieces (be sure to remove the guts if any are left).
Step 11. Chop the small fennel leaves and flat-leaf parsley.
Step 12. In a small bowl, mix the lobster meat with the small chopped fennel leaves, chopped flat-leaf parsley, lemon zest, a little salt and olive oil.
Step 13. Continue to monitor the cooking of the spaghetti by adding broth. Check, taste, sauce forms, thickens. You must have “flowing” pasta!
Step 14. Add Espelette pepper and a little lemon juice to the previously made lobster mixture and mix again.
Step 15. When the spaghetti is cooked, remove the garlic cloves and stop cooking. Then add the seasoned lobster and mix “à la vague”.
Step 16. Add olive oil and go up “à la vague”. Taste, check and if necessary add a little more lemon juice, Espelette pepper and olive oil.
Step 17. Reheat if necessary. for a few moments, adjust with a little broth if necessary.
Step 18. Arrange the spaghetti in beautiful deep plates using a circle. Add sauce and lobster meat. Add lemon zest, a drizzle of olive oil and a leaf of flat-leaf parsley.

A little word from the chef? “That, excuse me, is a stratospheric bomb! »

Leave a Comment