The Central Park Boathouse restaurant in New York City recently reopened with chef Adam Fiscus running the kitchen, and offering this dish.
He starts by tossing cherry tomatoes in olive oil, salt, pepper, and fresh thyme and dehydrating them for 14 hours, removing about 70% of their moisture.
Separately, he makes tomato sauce by sweating garlic in olive oil and then adds grated yellow onion, carrots, and celery, letting most of the liquid evaporate before adding basil, stems and all, and crushed peeled plum tomatoes. He simmers that for two hours, removes the basil, and seasons it with salt, pepper, and olive oil.
While that’s cooking he poaches lobster claws in salted water. He leaves the tail raw, chopping it into six pieces, and reserves the tomalley.
He sautés red Fresno and green serrano chiles with garlic in olive oil, and then adds the lobster tail to cook it and finishes it with the tomalley.
He puts the lobster claws and tail meat, dried tomatoes, and tomato sauce in a sauce pan along with lobster stock, heats it and then adds cooked house-made spaghetti, seasons it and plates it so the lobster claws are prominent, and garnishes it with a chiffonade of mint.
Price: $48