Process
Toast the breadcrumbs in a pan with one tablespoon of olive oil until they turn golden and crisp.
Take off the heat and add a small pinch of parsley. Put aside.
Cook the pasta for one minute less than al dente in a pot of salted water.
In a skillet over medium heat, preheat the remaining oil while the pasta cooks. Add the garlic and simmer, stirring, for 20 to 1 minute, or until aromatic and just beginning to soften.
Add the oyster sauce, flat-leaf parsley, and red pepper flakes and stir. Pour in 1/3 cup pasta water and boil, stirring occasionally, to emulsify into a sauce.
When the pasta is cooked, transfer it to the pan with the sauce using a pair of tongs.
Keep the heat at medium, add the lobster, and toss to coat the noodles in a glossy, clinging sauce. If the pasta becomes too dry, add more pasta water.
Add some toasted bread crumbs at the end and dig in!
Ingredients
- 4 tbsp olive oil divided
- 1/4 cup bread crumbs coarse, see note
- 2 tbsp fresh flat leaf parsley chopped
- 6 ounces spaghetti
- 1 head garlic sliced
- 1 tsp red pepper flakes
- 1.5 tbsp oyster sauce
- 1 lobster cooked, shelled, and roughly chopped, about 1-1.5lbs
Remarks
To make fresh, gritty crumbs, I like to pulse old sourdough bread in the food processor.
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