Dining and Cooking
Seafood Dishes

DELICIOUS LOBSTER PASTA RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON



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

49 Comments

  2. Ricky B

    Thanks, Vinny. You zoomed in on that sign just as I said to myself “what’s that sign say?”

  4. Abigail Moore

    0:52: 🍝 Claire Saffitz makes a fancy lobster pasta dish with a white wine sauce inspired by Linguini with clams.
    4:20: 🦞 This video explains how to properly crack and extract the meat from a lobster.
    8:11: ! The video discusses the process of removing cartilage from lobster claws and the texture of the meat.
    12:07: 🦞 The video shows the process of cleaning and picking meat from a lobster.
    16:08: 🦞 The chef demonstrates how to make a flavorful lobster stock in a quick and efficient way.
    20:00: 🦞 The chef prepares a lobster dish with browned garlic.
    24:28: 🍝 The chef starts by melting butter and adding garlic and crushed red pepper flakes to create a flavorful base for the pasta dish.
    29:22: 🍝 The chef adds more stock and encourages fat to get into the sauce, then tosses the noodles until they are perfectly al dente and the sauce has tightened up.
    33:22: 🍋 The chef discusses the use of lemon in Italian cooking and the absence of cheese in certain dishes.
    Recap by Tammy AI

  5. Preclude

    The hardest part about this recipe is keeping Lobster until the next day. I might have to hire a guard for that.

  6. Jaimie Zhu

    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?

  7. Lucine D.

    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!

  9. Yeji Kim

    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!!

  16. Nora H

    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

  22. Valeshia Matthews

    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.

  23. Catherine Gibbard

    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!

  25. ShadowPledge

    Youtube 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

  26. Gwen Goodwin

    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.

  37. Joshua Dsa

    Does anyone else think that shellfish stock adds such a strong “fishy” flavour to something that otherwise wouldn’t have that fishy flavour – like lobster pasta I guess? Obviously the lobster would taste like lobster but adding shellfish stock makes the entire thing taste so fishy no?

  38. Jaime Taylor

    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! ❤

  39. Worldshaking!!!

    This cook is sooo messy. Leaving used spoon on the counter top. That bowl of stock dripping over the stove top. Yuck.

  40. xoch

    Claire I would travel cross-country to eat at your restaurant!! I trust you with my life

  42. Finn Moreau

    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

  43. Sara Brown

    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!

  45. sortathesame

    Has anyone had this with crab? It looks delicious, but I don’t have any lobster and live at least an hour away from somewhere I could purchase a couple, but I have 30 pounds of very good snow crab legs.

Write A Comment