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Spaghetti with lobster
Today we see doses for 4 people:
- Spaghetti 400 g
- 2 lobsters of 1 kg
- Shallot 50 g
- Garlic 2 cloves
- Extra virgin olive oil
- 30 g parsley to chop
- 30 g Tomato Puree
- 750 g White Wine
- 60 g fine salt to taste
- Black Pepper to taste
Spaghetti with lobster is a first course with a great WOW effect and very tasty. Perfect to amaze our guests or to give a special touch to a romantic evening. The tomato sauce will combine perfectly with the softness of the lobster, creating an exceptional mix of flavours. It must be said that the lobster is often underestimated and its cousin the lobster is preferred, much more famous and sponsored by the market especially in the 80s and 90s, but in terms of taste we are talking about two crustaceans that compete on equal terms until last forkful.
The version that we are going to delve into also consists of a somewhat scenographic presentation with part of the carapace presented on the plate.
Method
1. Cleaning the Lobster
- Cut the lobsters in half lengthwise with a knife.
- Crack the claws with a nutcracker to release the flavorful juices.
2. Preparation of the sauce
- Finely chop the shallot.
- In a non-stick pan, heat the oil and brown the shallot together with the poached garlic cloves.
- When the garlic is golden, you can remove it.
- Add the lobsters to the pan and sauté for 3-4 minutes.
- Add the white wine and cook over a moderate heat for a few minutes.
- Add the thick tomato puree and cook for 4-5 minutes, allowing the sauce to dry and turning the lobsters for uniform cooking.
3. Cooking the Lobsters and Sauce:
- When the lobsters are cooked, remove them from the pan and place them on a cutting board.
- Continue cooking the tomato sauce for another 15 minutes, adding salt and pepper.
4. Preparation of the Pasta:
- Bring a pan with plenty of salted water to the boil.
- Cook the spaghetti al dente.
- Drain the spaghetti and add them to the sauce and mixing.
5. Preparation of Lobster Meat:
- Cut the lobster pulp into chunks.
- Break the claws and remove the pulp with a teaspoon. You can save the armor for final decoration.
Plate Assembly:
- Add the lobster pulp to the spaghetti, leaving a small amount aside for decoration.
- Sauté the spaghetti with the sauce for 2 minutes. Turn off the heat and add the chopped parsley.
Presentation:
- Using a pastry cutter, arrange the spaghetti on a serving plate.
- Decorate with the lobster meat kept aside and the shells if desired.
Your spaghetti with lobster is ready to be served and don't forget to refrigerate our Alta Langa DOCG Metodo Classico and serve it at a temperature between 8 and 10 degrees. Elegant and structured, it will marry perfectly with the dish you have created. Another way to make your moment at the table special.
>> Discover all the wines of Duchessa Lia
