Fideo is a Spanish pasta that is equivalent to angel hair pasta. Unlike regular pasta, fideos are stir fried dry until browned, and water or broth is added to the browned fideos until absorbed and tender, not unlike paella. Jose Andres is a Spanish chef who trained under Adria Ferran, and he is supposed to have brought the concept of small, tapas style dishes to America. I’ve been itching to try this recipe of his for a while, and I finally got around to it.

The fideos in this recipe is cooked in a lobster broth that adds so much flavor to the noodles that you can eat the fideos and get the full lobster flavor without the meat itself… But what else are you going to do with the lobster meat? 🙂

To prep for my lobster broth, I went to my local Asian supermarket and got about 4lbs of lobster. This translated to about 2 2lb lobsters.


I love working with fresh lobsters because I can really get up lose and personal with my food. I get to pick it, cook it, break it down, and make it into something that hopefully will bring happiness to my guests. There is nothing I respect more than fresh ingredients.

The lobsters are cooked in a boiling pot of water for about 5 minutes, removed and cooled down to the point you can break them down.


I used several tools to break down my lobster and separate the meat from the shells : a hammer, a lobster cracker, chopsticks to poke the meat out of the small legs, and lots of kitchen towels.


It is quite hard on ones hands to break down lobsters, and I always put on some thick hand lotion afterwards to soften my hands afterwards.

The lobster meat are kept whole at this point, and should be refrigerated until you are ready to use it.

To make the broth, the lobster shells are broken down to 1 to 2 inch pieces and browned in a large pot with some oil.


The lobster shells should be releasing a very fragrant smell, and once they begin to brown, chopped carrots, garlic and onions are added to the pot until the onions are softened.


Crushed canned whole tomatoes are added to the pot and cooked until the liquid has evaporated. Then paprika is added and cooked for 3 minutes, followed by brandy, which is also cooked for 3 minutes.

Finally water is added to the pot and brought to a boil, then simmered for 30-40 minutes.


The stock is strained and kept warm in a pot. The lobster meat and tails are sliced into 1/4 inch thickness, and cooked in a 400 degree oven until warm, about 10-12 minutes.

To cook the fideos, oil is heated in a large pan, and the fideos are broken into 2-3 inch pieces and browned in the pan.


Once the pasta starts to brown, the lobster broth is added to the pan in few cupfuls, until the pasta starts to absorb the broth.


Watch the pan carefully, and add more broth if the pasta gets too dry before it becomes tender. The pasta is transferred into a deep dish and topped with the lobster slices.


This was a wonderful recipe, and the leftover stock can be frozen and reused for other dishes.

Lobster Fideos