Capricci
Lobster, Butter, Celery
This is another one of those pastas in which the name actually means a few different geometries. Sometimes it's a fusilli that looks extra ruffled living up to its translation of "whimsy", and other times it's this spiraled hollow tube that actually opens up into a shorter version of busiate. Originating in Puglia this shape is used for both thin and thick sauces for how it can really hold onto a flavor. These odd little spirals look like cheese snacks, but were destined for something better than some dehydrated cheese dust.
It’s summer. And thanks to this really cool global pandemic that is just keeping us all pretty stationary, I can’t get my fix of lobster rolls from Abbott’s in Noank, CT. They are so incredibly delicious, just full of rich lobster and just some butter and bread to hold the whole thing together. I wanted to recreate that experience as much as I could from my kitchen, and this capricci seemed liked the pasta for the job. It’s pretty close in flavor to the original, so I really won’t judge if you crack open some Cape Cod potato chips to add some crunch to this.
Servings: 4 - Time: ~30 mins. - Difficulty: 1 - Itsa Easy
Ingredients & Mise en Place
17.6 oz. capricci
6 lobster tails
2 celery stalks - fine dice - greens reserved
6 tbsp. unsalted butter
1 bunch chives - cut very fine
1 tbsp. heavy whipping cream
extra virgin olive oil
sea salt
white pepper
cape cod potato chips (optional)
Equipment
a bowl of ice and cold water
Directions
Lobster
In a steamer pot or large stock pot bring about 1-2 inches of water to a boil. Add lobster tails and cover with a tight fitting lid for about 8 minutes. Quickly remove from heat and shock in the ice water bath. Reserve the lobster water (only if you are cooking pasta immediately.) Once cool, remove the meat from the shells. Roughly chop 4 of the tails and reserve the best 2 for final plating. This can be done a few hours ahead and refrigerated if you are spending your afternoon day drinking White Claws and just need to space things out.
Pasta
If immediately cooking the pasta add more salted water to the water the lobster was cooked in and bring it to a boil. If you were chilling the lobster while you partied, start with fresh salted water and bring it to a boil.
In a deep sauté pan over low heat melt the butter. Once melted, add in the celery, salt and pepper to taste. While that sautés, add the pasta to the water and cook for about 7 minutes or until al dente.
Once the pasta has cooked, strain, and add to the pan with butter sauce. Stir in the 4 chopped lobster tails, heavy cream, and season with salt and pepper as needed.
To serve, divide into 4 portions and finish with a squirt or two of good olive oil, 1/2 lobster tail and chives on top. If you are feeling extra, you can top with some crushed potato chips too.