Recipe for Lobster Spaghetti from 45 Jermyn St.

Radiant, opulent, and rather ostentatious, this is a refined pasta staple.

Lobster spaghetti has emerged as a renowned staple at 45 Jermyn St. in Mayfair, distinguished not just by its sumptuous flavors but also by the accompanying sense of occasion. The restaurant has consistently embraced the theatricality of the trolley, and this meal aligns with that heritage, with a little flambé presentation prior to serving. The essence comprises native lobster, a sumptuous bisque, and al dente pasta, however its allure resides in its simplicity. Sam White, the Group Executive Chef of Fortnum & Mason and 45 Jermyn St., explains how to replicate it at home.

Recipe from 45jermynst.com

Ingredients

• Neutral cooking oil (generous splash)

• Handful of cherry tomatoes, halved

• Cooked artichoke pieces

• 30-50ml brandy

• 1-2 tbsp butter

• 150-200ml lobster bisque

• 1 lemon, halved

• Poached lobster meat (added at the end to avoid overcooking)

• A few leaves of lemon verbena

• 180g cooked spaghetti (al dente)

Method

1. Add a generous amount of oil to the pan and heat until very hot. On the trolley burner, keep the flame at maximum throughout).

2. Add the tomatoes and artichokes. Cook for 2-3 minutes, allowing the pan to come back up to temperature.

3. Pour in the brandy and wait 10 seconds. Carefully ignite by tilting the pan so the alcohol catches the flame. Let the flames burn out naturally.

4. Once the flames have died down, add the butter. When it’s fully melted, stir in the lobster bisque, squeeze in both lemon halves, and add the poached lobster. (Lobster goes in at the end to keep it tender, adding it earlier makes it chewy). 

5. Let the sauce cook for 3-4 minutes so the temperature rises again. Add the lemon verbena. Remember: every new addition cools the pan, allow time for the heat to build.

6. Add the spaghetti, then stir and toss well to combine.

7. Cook for 2 minutes so the sauce thickens and clings to the pasta.

8. Using a long fork, twist the spaghetti into a neat mound and serve immediately.