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
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
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
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
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
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.

map to Le Meridien

Address:
Favola
2 Jalan Stesen Sentral,
Kuala Lumpur 50470

GPS: 3.135631,101.686476
Tel: 03-2263 7888

 

Maine Lobster Spaghetti by Chef Fabrizio at Favola, Le Meridien
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25 thoughts on “Maine Lobster Spaghetti by Chef Fabrizio at Favola, Le Meridien

  • June 7, 2011 at 6:23 am
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    so shiok! lobster pasta!

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    • June 7, 2011 at 8:26 am
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      Michelle: yah, I wanna try cooking this!

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  • June 7, 2011 at 10:26 am
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    i like how we all covered one dish each on our blogs! superb pix and directions, KY!

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    • June 7, 2011 at 10:38 am
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      ciki: hahaha ya division of labor. 😛

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  • June 7, 2011 at 10:27 am
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    great session! learnt a lot of new things 😀

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    • June 7, 2011 at 10:39 am
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      kimberlycun: yah, always a pleasure at Le Meridien 😀

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    • June 8, 2011 at 8:28 am
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      Isaac: was a damn good nom learning session indeed

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  • June 7, 2011 at 8:53 pm
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    Cooking is an art.. The lack of seriousness of Chef Fabrizio actually gives him more freedom of styles in his cooking

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    • June 8, 2011 at 8:28 am
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      Mila Awal: that’s true, which is why I usually prefer cooking over baking too.

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  • June 7, 2011 at 10:25 pm
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    molto buona . . . simple yet delish.

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    • June 8, 2011 at 8:29 am
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      foodcrazee: too bad ingredients tend to be a bit pricey hehe

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      • June 8, 2011 at 10:06 pm
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        sub the lobster with different species ler. . .u can use slipper lobster instead of maine’s.

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        • June 9, 2011 at 7:49 am
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          foodcrazee: that’s a good point!

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  • June 8, 2011 at 11:05 am
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    Looks good. I wonder where we can get Maine lobsters over here. I’ve never seen any outside of restaurants.

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    • June 8, 2011 at 11:19 am
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      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.

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  • June 8, 2011 at 2:36 pm
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    Love Italian food! Especially lobster and pesto! Looks superb 🙂 When is your turn to cook? 😛

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    • June 8, 2011 at 8:02 pm
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      iamthewitch: when i can afford some lobster hehe

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  • June 8, 2011 at 5:37 pm
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    Looks pretty easy to cook to me. Nice one!

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    • June 8, 2011 at 8:02 pm
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      JD: yah, really is pretty straight forward 😀

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  • June 9, 2011 at 8:51 pm
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    ok the size of the chef is big enough for me to trust his cooking! lol

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    • June 10, 2011 at 10:14 am
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      eiling: hahaha is that how you judge? 😛

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  • June 24, 2013 at 5:44 pm
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    Hi, my husband birthday on next coming Monday (1 July). Lobster spaghetti is his favorite, may i know still can get this at Le Meridien ?

    hope to hear from you soon. Thanks

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    • June 25, 2013 at 8:27 am
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      june wong: I believe you still can, but best to call up and confirm.

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      • June 26, 2013 at 7:42 pm
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        ok, thanks for your reply.
        hopefully got the chance to try on this Sunday.

        Reply

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