Spaghetti with lobsters

Eating pasta with different types of fish is very common in Italy. Spaghetti with lobster is a popular dish for posh lunches.
The dish is quick to prepare and the flavour of the lobsters gives the sauce a very peculiar sweetness. Good lobsters are easy to find here in Denmark, so why not try this elegant and yet very simple dish.

 

spaghetti_lobstersN1

INGREDIENTS for 4 servings

380 gr of spaghetti
300 gr tomato sauce
two small lobsters or 1 big
2 tsp extra vergine olive oil
half of a glass of beer
2 cloves of garlic
parsley and twist of pepper

If you use the frost lobsters let them defrost for one night before cooking.

If cooking a live lobster, bring a large pan of salted water to the boil. When the water is boiling, place the lobster into the water head first and bring back to the boil. Cook for 10-12 minutes. The lobster will change colour from brownish to bright red as it cooks. Remove the lobster from the water and allow to cool.

Heat the olive oil and garlic, cut in two pieces, in a large, heavy – bottomed pan. Add the lobsters and fry for 5 minutes, pour the beer and let it evaporate on a high-heat, around 5 minutes. Take the lobsters out of the pan and put it aside. Turn to low heat and pour the tomato sauce and let it cook for 40 minutes.

Remove the meat from the lobsters, saving the shells for later use. In order to separate the meat from the shell, stretch the lobster out full length on the chopping board. With a sharp knife, split the lobster shell in half down the middle. With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail. If there’s a black line running down the outside of the tail, remove it with the tip of a knife. Cook the pasta in a large pan of boiling and salted water until “al dente”,  (“pasta al dente”).
5 minutes before draining the pasta, put the lobster’s meat in the pan with tomato sauce. If the sauce is too thick,  put into a ladle of pasta cooking water. Drain the spaghetti and mix with sauce. Serve with finely cut parsley and twist of pepper.

Use the shell to decorate the dish.

Tips:  sip a cold white wine like the aromatic sweet Gewürztraminer.

 

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