Whole Roasted Lobster Recipe

Prepare and par-cook lobsters

Bring a large pot of heavily salted water to a rolling boil. Add the live lobsters headfirst and boil for 4 minutes to par-cook (this makes them easier to handle for roasting). Remove and plunge into an ice bath to stop cooking. When cool, split each lobster lengthwise with a sharp chef's knife: cut from the head through the tail to expose knuckles and body; reserve shells and claws for plating and sauce if desired.

Preheat the oven to 425°F (220°C). Place lobster halves cut-side up on a rimmed baking sheet lined with foil.

Make the basting butter: melt 4 tbs butter with 2 tbs olive oil, minced garlic, lemon juice, sea salt, black pepper and smoked paprika. Spoon or brush the mixture liberally over the exposed meat of each lobster half.

Roast the lobsters in the preheated oven for 8–12 minutes, until meat is opaque and lightly golden on top (internal temp ~140–145°F / 60–63°C). Halfway through roasting, baste again with butter. Remove from oven and let rest 3 minutes before transferring meat from shells for use in polpette and to plate whole roasted lobster halves.

While lobsters roast, heat 2 tbs olive oil in a medium saucepan over medium heat. Add diced shallot and sauté 2–3 minutes until softened but not browned.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in the smoked tomato purée and bring to a gentle simmer.

Carefully add the vodka (stand back as it may flame) and simmer until reduced by about half, 6–8 minutes, to cook off alcohol and concentrate flavor.

Reduce heat to low, stir in heavy cream and 2 tbs butter. Season with salt, black pepper and red pepper flakes. Simmer gently 2–3 minutes until sauce is glossy and slightly thickened. Stir in chopped parsley and keep warm. Taste and adjust seasoning.

Make polenta filling

In a medium saucepan bring 3 cups water to a boil with 1/2 tsp salt. Whisk in 1 cup coarse polenta slowly to avoid lumps. Reduce heat to low and cook, stirring often, until thick and creamy, 12–15 minutes. Stir in 2 tbs butter, 1/2 cup grated Parmesan and 1/2 cup well-drained ricotta until smooth. Remove from heat and let cool slightly, then stir in 1 egg yolk and 1/2 tsp red chili flakes. Refrigerate until firm, at least 45 minutes (can chill up to 2 hours).

Make pasta dough

On a clean work surface mound 1 1/2 cups all-purpose flour and make a well. Crack 2 eggs into the well and add 1 tbs olive oil and a pinch of salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.

Roll dough thin (about 1–2 mm). Cut into 2.5–3 inch rounds or squares for tortelli. Place about 1 tsp of chilled polenta filling in the center of each round, brush edges with a little beaten egg (from the reserved egg if desired), fold and seal to form tortelli. Press edges firmly to remove air and ensure a tight seal.

Bring a large pot of salted water to a gentle boil. Cook tortelli in batches for 3–4 minutes or until they float and the dough is cooked through. Remove with a slotted spoon to a warming tray. Toss lightly with a little butter or a spoonful of smoked vodka sauce to keep from sticking.

Gather about 1 cup chopped cooked lobster meat (from the roasted lobsters). In a bowl combine lobster, 1/2 cup breadcrumbs, 1 beaten egg, 1/4 cup grated Parmesan, 2 tbs chopped parsley, lemon zest, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently until just combined; avoid overworking to keep tender.

Form the mixture into small meatballs (about 1 inch / walnut-sized), about 12–16 polpette depending on size. Place on a tray and chill 10 minutes to firm up.

Heat 2 tbs olive oil in a nonstick skillet over medium heat. Fry polpette in batches, turning occasionally, until golden brown on all sides and warmed through, 3–4 minutes per batch. Transfer to a paper towel-lined plate and keep warm.

Place a roasted lobster half cut-side up on each plate. Spoon 2–3 tbs of smoked vodka sauce on the plate and over the lobster meat. Arrange 3–4 spicy polenta tortelli alongside the lobster halves.

Nestle 4–5 lobster polpette near the tortelli and drizzle a little more vodka sauce over them. Garnish with microgreens or baby arugula, a drizzle of extra-virgin olive oil and a squeeze of lemon. Finish with a light dusting of grated Parmesan and a pinch of finishing sea salt.

Serve immediately while hot.