Lobster spaghetti: an elegant and flavorful recipe with fresh lobster (here suggested frozen Sagittario Zodiaco), cherry tomatoes and a taste of the sea. Easy and quick, perfect for special occasions such as holiday lunches or romantic dinners.
Rinse the lobster under water if it has been thawed and cut it in half.
Pour oil into a pan, add the garlic clove and parsley stems, and sauté for a few minutes.
Add the lobster to the pan with the opening side facing down and sear the flesh for about 10 minutes.
Make a cut along the lobster's back and belly with scissors, gently open the shell (keeping it aside together with the head and legs) and remove the flesh, trying to keep it intact, including the claws. Remove the intestine (the black thread) and any remains from the head.
In a pot, prepare the stock with the lobster shell, the onion and chopped carrot and a drizzle of oil; pour in the wine and brandy and let the alcohol evaporate, then add 3 glasses of water and simmer to make the stock.
Return to the pan where the lobster was cooked, add the cherry tomatoes cut in half and cook for 10 minutes.
Meanwhile, cook the spaghetti in salted water according to the indicated time.
Add two ladles of stock and the lobster to the pan, let it reduce slightly to create a creamy sauce.
Add the drained spaghetti to the pan, toss with the sauce, add the chopped parsley and lemon zest; adjust the salt and serve immediately.
Pan
Stockpot
Pot for cooking pasta
Kitchen scissors
Refrigerate for up to 3 days in an airtight container.
Recommended to serve with a glass of Vermentino.
Italia
| Energy (kcal) | 121.41 |
| Carbohydrates (g) | 20.55 |
| of which Sugars (g) | 5.27 |
| Fat (g) | 1.41 |
| of which Saturates (g) | 0.7 |
| Protein (g) | 3.74 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.02 |
