[2 - 2] what's up guys welcome back if you're a
[2 - 4] pasta lover you're in the right place I
[4 - 6] just got back from my vacation in Paris
[6 - 8] and one of the best things that I ate
[8 - 10] over there was this delicious spicy
[10 - 12] Lobster spaghetti and that's exactly
[12 - 14] what I'm going to show you guys how to
[14 - 16] make today this recipe is absolutely
[16 - 18] packed with flavor fresh herbs tons of
[18 - 20] lobster and the best part is it comes
[20 - 22] together in 30 minutes or less but
[22 - 24] before we get into the recipe please
[24 - 26] take a quick second to subscribe to the
[26 - 27] channel make sure you hit that Bell turn
[27 - 30] up with notifications as well alright
[30 - 31] guys meet me in the kitchen let's make
[31 - 33] it happen first things first let's take
[33 - 35] a look at these ingredients today we're
[35 - 38] going with eight ounces of lobster meat
[38 - 40] I got this from Wegmans this is knuckle
[40 - 42] and Claw find whatever you can and use
[42 - 44] it you can do this recipe with shrimp or
[44 - 46] crab as well we got some spaghetti we
[46 - 48] got a little dry white wine a little
[48 - 51] something for me to sip and to use for
[51 - 53] the recipe we've got heavy cream tomato
[54 - 56] sauce a little lobster base to amplify
[56 - 58] the lobster flavor we've got our fresh
[58 - 60] herbs the kind you cook with that out
[60 - 62] the kind that cook you that includes
[62 - 65] parsley chives and basil a little butter
[66 - 69] lemon garlic and onion
[69 - 71] and a little parmesan cheese all right
[71 - 72] guys so we're going to go ahead and prep
[72 - 75] our fresh herbs and our fresh garlic
[75 - 77] quick reminder that my chef knife is
[77 - 79] finally back in stock you can get yours
[79 - 81] right now 30 off no discount code
[81 - 83] required the link is in the description
[84 - 86] box and in the pin comment
[86 - 87] so we're gonna go ahead and dice up this
[89 - 92] parsley no right or wrong way to do this
[92 - 94] no right or wrong way to do this just dice it up nice and small it's
[94 - 96] going to cook down quite a bit in the
[96 - 98] sauce anyway the same thing with the
[98 - 99] chives we're just going to dice them up
[99 - 101] nice and small as well
[101 - 104] and then the basil I like to stack it up
[104 - 108] then kind of roll it up no pun intended
[108 - 110] and then slice it
[110 - 112] now for the garlic for this recipe I
[112 - 115] like to thinly shave it
[115 - 121] like so as thin as you can get it
[122 - 122] last but not least we're going to prep
[125 - 128] and this episode is sponsored by ag1
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[192 - 194] so one of the best parts about this
[194 - 196] recipe guys is we're only using one
[196 - 197] Skillet basically you know obviously
[197 - 199] we're using the pot to boil the
[199 - 201] spaghetti but other than that everything
[201 - 203] is made in this one Skillet and that's
[203 - 204] to make sure that we build flavor
[204 - 206] throughout the dish so we're going in
[206 - 208] with three to four tablespoons of butter
[208 - 211] and a skillet over medium heat we're
[211 - 214] gonna cook our Lobster in this butter to
[214 - 216] allow that Lobster to release its flavor
[216 - 218] into our sauce
[218 - 220] now I said cook the lobster the lobster
[220 - 221] is already cooked but we're going to
[222 - 224] toss it in this butter season it up get
[224 - 227] the flavor started
[227 - 228] and that's going to help flavor our
[228 - 231] sauce as well
[231 - 233] a few things pair better than Lobster
[233 - 235] and butter but you gotta have a little
[235 - 237] lemon so we're going in with some lemon
[237 - 240] zest and lemon juice
[240 - 251] there's the zest here's the juice
[252 - 252] and then we're going to season that up
[253 - 257] Triple Threat we got my original AP
[259 - 262] and some Lemon Bay
[262 - 263] feel free to use whatever seasoning you
[263 - 265] like on your Seafood
[265 - 267] a little Cajun seasoning will work here
[267 - 269] some red pepper flakes if you're trying
[269 - 271] to make this extra spicy
[271 - 273] or if you don't want it spicy you can
[273 - 275] leave out the heat all together
[275 - 277] totally customizable to your preference
[281 - 281] so we're going to toss that around in
[283 - 285] with the butter the seasoning the lemon
[285 - 288] zest the lemon juice
[288 - 290] let that Lobster soak that up
[290 - 292] and then we're going to remove it with a
[292 - 294] slotted spoon and get started on our
[294 - 300] pasta sauce [Music]
[300 - 302] [Music] so after a minute or so we're gonna go
[302 - 303] ahead and use the slotted spoon to
[303 - 305] remove the lobster
[305 - 309] leave them behind all that deliciousness
[309 - 311] that we're going to use to build some
[312 - 318] flavor in this sauce
[320 - 320] the next guest to arrive to the party is
[320 - 323] the diced onion
[323 - 327] and the thinly shaved garlic
[327 - 329] go ahead and move that around in that
[329 - 330] butter your house is going to
[330 - 340] immediately start smelling good
[342 - 342] to take the seafood flavor to the next
[342 - 344] level we're going to use a little
[344 - 346] lobster base from better than bouillon
[346 - 348] this has a quite a bit of sodium in it
[348 - 352] guys so don't go too crazy with it
[354 - 354] if you can't find this you can order it
[356 - 358] you could also just use the vegetable
[358 - 360] base or the chicken base one of those
[360 - 363] products just a little flavor enhancer
[363 - 366] we're going to mix that in
[366 - 367] and then we're going to deglaze with
[367 - 370] some dry white wine preferably like a
[370 - 372] chardonnay pinot grigio something like
[373 - 376] that about a half cups worth
[376 - 386] about a half cups worth make sure you taste as you go
[388 - 388] all right so next up we're going to add
[388 - 389] a little bit of crushed red pepper
[394 - 394] those are optional guys if you don't
[394 - 395] want it to be too hot you can leave them
[395 - 398] out but they're not all that spicy if
[398 - 401] we're being honest
[402 - 402] bring that to a simmer let that wine
[404 - 407] and then we're going in with 129 ounce
[407 - 410] can of tomato sauce
[412 - 412] we're gonna bring that to a simmer allow
[412 - 415] those flavors to come together and marry
[415 - 418] or date if you're not in a rush for
[420 - 421] commitment so we're going to mix that tomato sauce
[421 - 422] so we're going to mix that tomato sauce together
[422 - 424] we're going in with all of our fresh
[424 - 427] herbs the basil the Rosemary the diced
[437 - 437] and just let that come up to a simmer
[437 - 440] Let It Go for a few minutes you can add
[440 - 442] a pinch of sugar to balance everything
[443 - 445] out and then about a cup of heavy cream to
[445 - 447] and then about a cup of heavy cream to round out the sauce
[447 - 449] so after you've given the sauce a little
[449 - 451] bit of time to come together we're gonna
[451 - 454] go in with a teaspoon or so of white
[454 - 459] sugar foreign
[459 - 461] foreign and then we're also going to season it
[461 - 464] up I'm going with my hot AP for this but
[464 - 466] you can use whatever you want
[466 - 468] or just a little pinch of salt and
[468 - 469] pepper guys if you want to keep it
[471 - 474] simple as always taste as you go and adjust the
[474 - 480] as always taste as you go and adjust the flavor to your preference
[481 - 481] at this point we're going in with the
[481 - 487] one cup of heavy cream
[489 - 489] but I have a nice delicious pink sauce
[489 - 491] for this pasta
[491 - 493] mix in that cream allow that to come
[493 - 496] back up to a simmer give it one final
[496 - 499] taste test that cream will help offset
[499 - 501] some of that heat from the red pepper
[501 - 512] flakes and the hot seasoning
[514 - 514] now my friends it's time to add the
[514 - 516] lobster back to the party and any
[516 - 518] accumulated juices or butter no flavor
[520 - 523] I'm gonna mix that Lobster in
[523 - 524] and then we're going to toss in the
[525 - 530] spaghetti it'll be time to Plate this up
[532 - 532] here's your quick PSA to always remember
[532 - 534] to Salt your pasta water once your
[534 - 536] spaghetti is cooked and your sauce is
[536 - 537] just right we're going to add the
[537 - 539] spaghetti to the sauce to let it finish
[539 - 544] cooking the way the good Lord intended
[546 - 546] let's get in there with some tongs and
[546 - 549] just toss it around in that beautiful sauce
[549 - 557] toss it around in that beautiful sauce all that Lobster meat the fresh herbs
[574 - 574] and this my friends is how we're going
[574 - 576] to Plate it up as you can see plenty of
[576 - 579] lobster a little fresh shaved Parmesan
[579 - 581] cheese because why the hell not We're
[581 - 584] Here for a Good Time not a long time
[584 - 585] I guess this is the part where I say
[585 - 587] brace yourself for a trademark money
[587 - 591] shot say it with me guys looking good A
[591 - 592] little fresh chopped parsley for good
[598 - 598] and the only thing left to do with
[598 - 601] getting here for a taste test
[603 - 603] but before we do that please take a
[603 - 604] quick second to subscribe to the channel
[604 - 606] make sure you hit that Bell to enable
[606 - 608] notifications as well alright guys my
[608 - 611] favorite part of the job AKA The Moment
[611 - 612] of Truth we're going in for the taste
[613 - 615] test I hate to mess up this masterpiece but I
[615 - 617] I hate to mess up this masterpiece but I got to get in here and try it
[617 - 621] let's get a little spaghetti
[621 - 623] Pro tip is to twirl then poke
[623 - 626] that's what my cameraman tells me
[626 - 630] swirl then poke we got a little
[630 - 649] spaghetti we got a little lobster
[652 - 652] what's up guys welcome back
[652 - 655] I forgot my lines
[658 - 658] you're in the right place I just got
[658 - 662] what I said I just said it I didn't say
[662 - 664] nothing after if you're a possible if
[664 - 665] you're in the right place is the recipe
[665 - 672] that I'm sharing with you today