Café Bateel is delighted to host social events exclusively online, starting with an exciting, executive home cooking masterclass.
For the launch of our new menu, Head Chef, Nicholas Cuadrado, invited the region’s foodie influencers along with select media to join him in an online culinary experience. From the comfort of their home, guests learned to master the Lobster Spaghettini from our new menu, while cooking alongside Chef Nicholas on live stream video.
What makes the Lobster Spaghettini dish uniquely special is the way we confit the San Marzano plum tomatoes. The secret to our simple yet powerful and robust tomato sauce is the fact that the tomatoes are slow roasted overnight until semi-dry and are then covered in a blend of salts and herbs to intensify this aromatic flavour.
Café Bateel sources some of the finest ingredients in the world, which is reflected in the quality of our dishes. Fresh plum tomatoes are imported from Italy and Spain while live lobsters are imported from the cool Canadian waters on the East Coast. Topped with our extra virgin olive oil sourced from the heart of Italy, guests had the finest ingredients at their disposal. A box of these fresh ingredients along with an assortment of gourmet Bateel products were sent to each guest the morning of the masterclass event. A personalized gift was included in the form of a Café Bateel apron and a personalised, premium quality chef’s knife for individuals to use during their unique culinary experience.
While our guests followed along through a live Zoom stream, our social media followers were invited to take-part in the event by watching the live stream on our Instagram account, which has been saved to our IG TV for everyone to enjoy.
For those adventurous home cooks who would like to tackle this gourmet recipe from our new menu, the recipe is listed below. We welcome you to visit Café Bateel and indulge in our extraordinary Mediterranean-inspired new menu, launched in September.
Lobster Spaghettini Dish
A delicious Canadian lobster tail in a flavourful San Marzano tomato sauce, served with pepperoncino and a sprinkle of basil.
- Fresh Canadian lobster
- A bag of crushed ice
- 180g of spaghettini
- Alternative to our plum confit: oven-roasted tomatoes from the vine
- 2x whole carrots
- 8x garlic cloves
- White onion
- Diced shallots
- Heritage yellow tomatoes
- Basil leaves
- 150g cubed butter
- 250g salt box
- Aromatics: bay leaves, thyme, rosemary, sage, peppercorns, coriander seeds, fennel seeds
- Salt and pepper
- Café Bateel extra virgin olive oil
- Bateel Italian Chilli Pepper paste
You will need
- 2x large pots with lids – minimum size 4 liters
- 2x large chopping boards
- Kitchen scissors
- Kitchen tongs
- Deep dish or tray
- 2x kitchen cloths
- Rolling pin
- 2x high-sided sauté pans
- 2x small ladles
- Pastry brush and small dish for olive oil
- On a large cutting board, chop the carrots, white onion, parsley stalks, leeks, and celery
- Fill a large pot with 4L of water, add the chopped vegetables and the aromatics, bringing to a boil
- Remove your lobster from the ice and cut off the rubber bands using kitchen scissors
- Add the lobster to the pot of boiling water for 8 and a half minutes
- Remove the lobster from the pot using kitchen tongs and refresh it on a tray of crushed ice, leaving it to cool for 8 minutes
- De-shell the lobster based on Chef’s instructions in the video posted on our IG TV (@bateelgourmet)
- Place a pan on low heat, adding a tablespoon of oil and a tablespoon of butter while gradually increasing the heat
- Add sliced lobster to the pan and season it with salt and pepper
- Add the oven-roasted tomatoes, salt, pepper, fresh basil, and 1 tablespoon of olive oil to a blender
- Blend on high speed until completely smooth then set aside
- Place a large pan on medium heat and add one tablespoon of olive oil
- Finely chop the garlic and dice the cherry tomatoes in halves
- Once olive oil in pan is hot, sauté the chopped garlic, rosemary and shallots
- Add one ladle of pasta water and the chopped yellow cherry tomatoes to the pan and sauté until they are soft
- Add the Bateel Chilli Pepper to the pan and mix ingredients together
- From the pan, remove the garlic and rosemary and add the tomato sauce from blender, stirring well
- In a second large pot, bring 4L of water to a boil, adding 2 tablespoons of salt
- Once water in the pot starts boiling, add your spaghetti pasta
- Once cooked, remove the pasta from the pot using kitchen tongs and add it to the sauce
- Toss the lobster into the pasta and the sauce until all ingredients are coated
Sprinkle some basil on top and serve warm. Enjoy the dish with a selection of warm bread and butter.