Spaghetti with Lobster & Mangoes

By just reading the title, I am sure you know that this isn't any of my cooking adventures or rather it's not me. How on earth did I ever thought of having spaghetti with lobster (I mean whole lobster) and mangoes?!!

It was actually one of the cookout sessions I had with Huai Bin, also known as Mr. Sixthseal. He is notorious for his cooking that includes some of the very outrageous ingredients. It's been quite some time since we last met and since he had moved into his new place, we thought it'll be great to cook.

The ingredients were bought right before we cook.

Ingredients:
Whole Lobster (Small - RM60)
1 tray of Clams
1 Whole Mango
1 packet of Spaghetti
200g Bacon streak
1 tray of french beans
1 can of anchovies
1 bottle of garlic & parsley oil

for the chefs:
1 bottle of Piper Heidsieck Champagne
1 bottle of Cadet d'oc Sauvignon Blanc

Huai Bin shows that you don't need a wine glass to drink wine. And according to him, he cooks better when he drinks. Maybe the alcohol brings out the cooking talents. Who knows?!!

For starters, I suggested that we do the bacon wrapped french beans since there were no asparagus available at the supermarket. The french beans are first blanched with boiling water and then rolled up in the bacon streaks. Then the bacon with french beans are put on the non stick pan for some grilling action. You can drizzle some olive oil if you want to.

Then, we start on the mains. At first, we boiled a pot of water with infused salt, pepper & garlic oil. The lobster and clams is added into the pot. The biggest pot that Huai Bin has is just right for the small lobster, even then, the lobster head was jutting out. We had to simmer the lobster head first and then the tail. Hard work!

The clams is dished up after a short while and then is sauteed with anchovies oil in the pan. Huai Bin then went and cut the mangoes. He showed how the mangoes is done by peeling the skin. I actually never like to peel the skin with my hands because it leaves a very ugly look. I like to use a peeler. The mangoes should be cut into cubes.

At the same time, the water used to simmer the lobster is also used to cook the spaghetti, so that it's got the flavours of lobster in it. Heheh... my own theory. After the spaghetti is cooked al dente, drizzle some garlic oil and it's ready to serve!

The Bacon Wrapped French Beans - a winner for an appetiser!

The Lobster Spaghetti with Mangoes, Clams & Anchovies
Not for the weak hearted. It's quite a fusion.

Cooking with him is not easy as he only has one small pot, one pan, one pair of chopsticks and limited cutlery. Next time, I've gotta bring my own pots and pans. But it was fun and he is always up for cooking something weird. You can read Huai Bin's post here.

How about eating up all the lobster roe?!!
Sinful to the max!