How To Make 45 Jermyn St.’s Lobster Spaghetti

Lobster spaghetti has become a celebrated classic at 45 Jermyn St. in Mayfair, not only for its rich flavours but for the sense of occasion that comes with it. The restaurant has long championed the theatre of the trolley, and this dish fits with their tradition, complete with a flicker of flambé before it reaches the table. Native lobster, a rich bisque and al dente pasta sit at the heart of it, but the charm lies in its simplicity. Sam White, the Group Executive Chef of Fortnum & Mason and 45 Jermyn St. tells us how best to recreate it at home.

The Lowdown On 45 Jermyn St.’s Signature Dish

What inspired this version of lobster spaghetti and how long has it been on the menu?

The lobster spaghetti dish has been on the menu for over six years and was originally inspired by the preexisting flambé trolleys which 45 Jermyn St. is known for. The team had always wanted to do a dish using lobster, and by having it served on a trolley with flambé, it only added a theatrical layer to the experience. 

Do you prefer a specific type of lobster for the best texture?

Native lobster is the best one for this. 

Is there a story behind the tableside flambé moment?

Tableside flambé has always been a signature at 45, so it made sense for lobster spaghetti to be one, too! I think we’re currently experiencing the year of the trolley, which is something 45 has been championing for the last ten years, and is only continuing to. 

Are there any small tweaks a home cook can make without losing the character of the dish?

Firstly, my advice would be to buy a good lobster bisque – that’s the most important bit. I would also recommend buying top-quality ingredients, such as the pasta; there are great iterations out there, and you can use either fresh or dried. 

Top tips for making this at home?

My top tip would be not to cook the pasta the whole way – instead, finish it in the pan along with the bisque. That way, the spaghetti can absorb all of the sauce, so the flavour runs throughout. That way, pasta absorbs the sauce so flavour all the way through 

How do you know the sauce is at the perfect point before adding the pasta?

The sauce should be thick. When you pour it over the pasta, you want it to gloss over, rather than watery. 

Recipe: Lobster Spaghetti

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.

Recipe from 45jermynst.com