Returning to my beloved New England for my XXth class reunion was worth
making the transatlantic flight;
even it was only for 4 days. I hadn’t been “home” (my parents and siblings no longer live here) for 20 years! But some things never change. The smell of the sea when you get off the plane in Boston, the humidity in the summer, and the thoroughly charming mixture of old and new, city and country that is possible in this historic area of the USA.

My son Jasper was along for his first visit to Boston, New England and the Academy. On the first day we whale-watched, went to Faneuil Hall Marketplace , had a private tour of MIT and then the official 2.5 day reunion activities picked up at Phillips Academy in Andover, where my husband joined us. We totally enjoyed every minute of our 4 days despite the endlessly pouring rain that even caused the cancellation of the famous alumni parade led by the Clan MacPherson Pipes & Drums marching band, to my and Jasper’s great disappointment as it has been a tradition since the 1950’s for graduation and reunions at Phillips Academy.

Sunday after brunch we took off to the coast driving to Crane’s Beach, around Cape Ann passing through Ipswich, Essex, Gloucester, Rockport, Salem and on back to our take-off at Logan Airport. We had clams, lobster roll with all the trimmings at the famous Clam Box in Ipswich where the line is always long because the seafood is so fresh and delicious that people drive from miles around to eat it or take it away.

But nothing says New England to our family like LOBSTER. 

Preferably steamed and eaten with melted butter and lemon. I used to always bring them back live when I visited my family. Airport and flight security have now made that option such a hassle that we just don’t do it anymore. Since you can’t always get them in Europe and if you do they are very expensive, I decided to try the frozen ones in this Pasta dish that is simple, elegant and tasty while combining the sea and the forest. I adore the fresh seawood which is delcious, aromatic, salty and crunchy and adds a great twist to the sauce.

Lobster Pasta Sauce with Seaweed, Lime and King Trumpet Mushrooms

Lobster Pasta Sauce with Seaweed, Lime and King Trumpet Mushrooms

Ingredients:

• Meat from 2 medium-sized cooked lobsters, if you use frozen they are somewhat
  smaller generally weighing 375 grams each after thawing
• 4 King Trumpet Mushrooms about 400 grams – cleaned and cut into bite-size pieces
  – use fresh shitake if you can’t find King Trumpets
• 150 fresh green seaweed
• 1 shallot – peeled and finely chopped
• 1/3 cup of white wine
• 1 tsp powdered broth (chicken, vegetable, veal or fish)
• 1 TBSP chopped cilantro – washed and finely chopped
• 1 TBSP chopped mint leaves – washed and finely chopped
• ½ of a in salt preserved lemon – seeds removed and finely chopped
• 250 ml fresh (vegetable-based) cream
• 2-4 TBSP (lactose-free) milk if needed to thin sauce
• Juice of 2 limes (or 2 lemons or 1 lemon and 1 lime)
• 1 TBSP of good quality olive oil
• Fresh ground pepper
• If you like it spicy: add 1 chopped chili or as much chopped habanero chili or other type as you like.
• The appropriate amount of (homemade) angel hair spaghetti
• Optional – very finely grated parmesan for serving

Putting it all together:

- Bring sufficient water in a small saucepan to a boil and add the seaweed, blanche it for 3 minutes and remove it with a slotted-spoon into a bowl of cold water and set it aside until needed.

- Heat a casserole over medium heat, add the olive oil and then the chopped shallot. Stir-fry the shallot about 3 minutes until translucent but not browned.

- Add the cut pieces of King Trumpet Mushrooms, the preserved lemon and the chopped herbs. Stir-fry for 5 minutes. Pour in the wine, ½ of the lemon/lime juice and the chili/habanero if using. Continue to cook for a further 4-5 minutes so that the alcohol “evaporates”.

- Lower the heat and mix in the cream stirring constantly so it will not curdle. Make sure the sauce doesn’t boil anymore but simmers.

- When the cream is well incorporated add the lobster meat and the seaweed. Stir to combine and warm up the lobster meat – do not boil. Taste the sauce and add the following as needed: more juice to bring out the lime taste, milk to this the sauce if too thick, pepper, salt shouldn’t be necessary since the seaweed is very salty but as you like it.

Remove the casserole from the heat, add the angel hair spaghetti that has been cooked al dente and gently mix to combine. Serve immediately in deep pasta plates, if you like finely grate fresh parmesan over the serving. Serve with the rest of the lime juice for those who like it zestier!

YUUUMMMM!!!

P.S. By the way there are alot of wild turkeys in New England too!