It may be rainy cats and dogs in Mumbai, but that doesn’t stop two creative, talented Assistant Chefs, Akanksha Saigal and Vincy Rebello — working under the baton of yet another super talented, Chef Rohan D’souza of Silver Beach Hospitality, Mumbai –to create and share this yet-to-be-launched signature gourmet star  (yet not on their menu) at their soon to be launched free style European dining cafes called Silver Beach Cafe in Mumbai.

The recipe — and you only get it from here first and exclusively shared with me (happy and dying to bite into it).

Wine Poached baby Lobster with Shrimp Lemon Dill Butter  Spaghetti

Ingredients for wine poached baby Lobster

1 no. baby Lobster

1l vegetable stock/ water

100 ml white wine

1 tbsp leeks

1 tsp celery

1 bay leaf

3- 5 peppercorns


Bring the stock/ water to a boil with the wine, celery, leeks, peppercorns, bay leaf and add the baby Lobster. Cook the Lobster till the meat is tender and the shell bright orange.

Ingredients for pasta

150 gms of spaghetti

30 gms shrimps

1tsp of finely chopped garlic

1 tbsp of finely chopped leeks

20 gms of finely chopped tomatoes

15 ml white wine

1 1/2 tsp parmesan

1 1/2 tsp butter

1/2 tsp crushed black pepper

Salt to taste


In a hot pan melt butter and saute garlic and leeks till translucent. Add and cook tomatoes till soft. Add  the shrimps and deglaze the pan with the white wine. Toss in the spaghetti and season. Sprinkle parmesan. 

Ingredients for lemon butter dill sauce.

1/2 lemon

1 tbsp butter

1 tsp parmesan

1 1/2 tsp finely chopped dill

15 ml of poaching stock


Melt butter in a pan and add poaching liquid. Emulsify the parmesan with the simmering liquid. Add the dill, turn the gas off and squeeze the lemon.

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