Joe Beef’s famous lobster spaghetti recipe
On the menu for over twenty years, Joe Beef’s famous lobster spaghetti is one of the most iconic dishes in Montreal. Here’s the recipe!
Joe Beef is one of Montreal’s most famous restaurants. Founded in 2005 by Fred Morin and David McMillan—who has since left the helm to focus on his small farm in the Eastern Townships, among other projects—this Montreal institution has produced its share of memorable dishes over the years. But none have left as strong an impression (and filled as many stomachs!) as the famous lobster spaghetti, which has remained a star of the menu ever since it first appeared more than two decades ago. The recipe has stayed the same: large, beautiful chunks of lobster in the shell, served over a mountain of spaghetti smothered in a rich lobster and tarragon cream sauce, sprinkled with a generous pinch of chives and parsley. After all, why mess with a winning recipe?
Deceptively simple, this dish never fails to impress. Of course, we recommend enjoying this iconic meal at Joe Beef to get the ultimate experience, but the owners have graciously allowed us to share the recipe—originally published in 2018 in the book The Art of Living According to Joe Beef (still available in bookstores and at the restaurant!)—so you can recreate it at home.
Bon appétit!
Joe Beef’s Lobster Spaghetti
Ingredients
- 8 liters plus 2 cups (500 ml) water
- 1 live lobster, approx. 2 lb (1.2 kg)
- 2 portions of spaghetti
- 1 tbsp olive oil
- 2 cups (500 ml) whipping cream (35%)
- 1 tsp unsalted butter
- 2 tbsp brandy
- 1 sprig tarragon
- 1 garlic clove, crushed
- 3 thick slices of bacon, cut into strips
- Chives, parsley, and lemon for garnish
- Salt and pepper
Preparation
- Boil Water:
Divide the 8 liters of water equally between two pots (one for the lobster, one for the spaghetti). Add 2 tablespoons of salt to each and bring both to a boil. - Cook Lobster:
Place the lobster in the first pot and cook for 12 minutes. - Measure Pasta:
To measure portions, form a circle the size of a quarter using your thumb and index finger. The amount of pasta that fits through is one serving. Measure 2 portions and add them to the second pot. Cook the spaghetti according to package directions for al dente. Drain and rinse with cold water. Add olive oil to prevent sticking and set aside at room temperature. - Prepare Lobster Meat:
After 12 minutes, remove the lobster with tongs and place in a bowl. Let it cool until safe to handle. Remove the claws and joints. Crack the claws and remove the tail; cut the tail in half lengthwise. Keep the shell intact with the meat inside. Place the claws, joints, and tail pieces in a bowl and set aside. Reserve the thorax and legs. - Cook Bacon:
In a skillet, cook the bacon over low heat until golden and crispy. Set aside. - Make the Sauce:
Roughly chop the lobster’s thorax into 4 or 5 pieces with a large knife. In a large pot, combine the chopped thorax, cream, butter, brandy, tarragon, garlic, and the remaining 500 ml of water. Cook over medium heat until the mixture starts to bubble. Reduce to a very low simmer for 30 minutes, making sure not to reduce the sauce too much. You should have about 1 cup (250 ml) of sauce at the end. - Strain and Adjust:
Strain the sauce and discard solids. The cream should be thick enough to coat the back of a spoon. Adjust seasoning if needed. - Assemble the Dish:
In a large shallow dish, reheat the sauce and lobster pieces over medium heat. Add the spaghetti and bacon and stir with a wooden spoon for 3–4 minutes until everything is heated through. - Garnish and Serve:
Sprinkle with a generous pinch of finely chopped chives, garnish with a sprig of parsley and a lemon wedge. Serve à la bonne franquette, “then turn on the TV and start arguing.”
