This is a take on the lobster spaghetti served at 45 Jermyn Street, built around a quick mix of bisque, tomatoes, artichokes, and a hit of brandy in a hot pan. The lobster is added right at the end so it stays tender, the lemon keeps the sauce bright, and the verbena gives a clean lift. It comes together fast and stays nicely pared back, letting the main ingredients do the talking.
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
- Cooked spaghetti (al dente)
Method
- Add a generous amount of oil to the pan and heat until very hot. On the trolley burner, keep the flame at maximum throughout.)
- Add the tomatoes and artichokes. Cook for 2-3 minutes, allowing the pan to come back up to temperature.
- 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.
- 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.)
- 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.
- Add the spaghetti, then stir and toss well to combine.
- Cook for 2 minutes so the sauce thickens and clings to the pasta.
- Using a long fork, twist the spaghetti into a neat mound and serve immediately.
