Maine Lobster Spaghetti by Chef Fabrizio at Favola, Le Meridien
Last month it was the Vietnamese cooking demo and Vietnamese promotion at Latest Recipe, Le Meridien. Now the very same hotel runs the Taste of Italy” culinary event featuring guest Chef Fabrizio from Westin Bejing Financial Street.
Together with a bunch of bloggers & members of media, we were treated to a cooking demonstration by the good chef, and here’s one of his recipe.
Now even I think I can properly cook a meal with lobster that will do the shell fish justice. Here’s the recipe.
glorious Maine lobster in frying pan with olive oil, herbs & cherry tomato
Ingredients:
- 320 g spaghetti
- 100 g olive oil
- 300 g cherry tomato (halved)
- 30 g garlic (chopped)
- 4 pcs maine lobster
- 100 g butter
- salt & pepper to taste
For the pesto
- 25 g basil
- 25 g marjoram
- 25 g parsley
- 75 g olive oil
here’s the spaghetti with lobster
The preparation method is pretty straight forward, and let me just copy verbatim from Chef Fabrizio’s text.
Roast garlic in large pan with olive oil. Add lobster, cherry tomato and cook with some water, add seasoning. Boil pasta in a large pot with salted water until the favorite cooking. Blend herbs with the olive oil for pesto. Take“` lobster out of the sauce, clean the tongs and half the tail. Arrange halved tail in a plate. Strain spaghetti and add sauce with herb pesto and butter. Arrange spaghetti beside the lobster, add lobster meat. Decorate with some herb leaves and serve.
fresh spring herb pesto, prepared with a blender
It’s pretty simple isn’t it?
Chef Fabrizio has a bit of flair and the lack of “seriousness” when it comes to preparation of his dishes. As he proudly said “I am not a pastry chef”, and cooking should involves a sense of flexibility and creativity. I like this style.
In fact, in a short span of 1 hour or so, the good chef prepared three dishes right in front of us, including the eggplant millefeuille recipe shared by Kim.
and we were served a very good buffet spread too, Chef Fabrizio & Chef Antoine
To get a taste of Chef Fabrizio’s creations, you can head to Favola at Le Meridien KL from June 4 to June 12, 2011. Ala carte goes for RM 25++ to RM 130++. Don’t miss out especially if you’re a fan of authentic Italian cuisine.
KY with Chef Fabrizio, Jon & Ciki, Cindy & Kim & Haze, Kim & Gareth
We were also fed an awesome spread of Italian dishes after the event (and after we sampled all three dishes prepared by Chef Fabrizio). There were cold cuts, clams, pizza, bruschetta, smoked salmon, salad, and more. It was a fantastic and certainly gastronomically satisfied session.
Address:
Favola
2 Jalan Stesen Sentral,
Kuala Lumpur 50470
GPS: 3.135631,101.686476
Tel: 03-2263 7888
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so shiok! lobster pasta!
Michelle: yah, I wanna try cooking this!
i like how we all covered one dish each on our blogs! superb pix and directions, KY!
ciki: hahaha ya division of labor.
great session! learnt a lot of new things
kimberlycun: yah, always a pleasure at Le Meridien
Nice writeup for a nice om nom nom learning session!
Isaac: was a damn good nom learning session indeed
Cooking is an art.. The lack of seriousness of Chef Fabrizio actually gives him more freedom of styles in his cooking
Mila Awal: that’s true, which is why I usually prefer cooking over baking too.
molto buona . . . simple yet delish.
foodcrazee: too bad ingredients tend to be a bit pricey hehe
sub the lobster with different species ler. . .u can use slipper lobster instead of maine’s.
foodcrazee: that’s a good point!
Looks good. I wonder where we can get Maine lobsters over here. I’ve never seen any outside of restaurants.
Huai Bin: there’s a shop at SS2 along toto row that carries them, and there’s Village grocer at BSC that sells live lobsters too.
Love Italian food! Especially lobster and pesto! Looks superb
When is your turn to cook? 
iamthewitch: when i can afford some lobster hehe
Looks pretty easy to cook to me. Nice one!
JD: yah, really is pretty straight forward
ok the size of the chef is big enough for me to trust his cooking! lol
eiling: hahaha is that how you judge?