My appetite for Italy
My appetite for Italy
Pasta with lobster
Recipes by category
Ingredients (serves 2 ):
150 g package of Delverde Linguine (see Useful tips: Pasta "al dente")
1 cooked lobster
20 cherry tomatoes cut in half
2 cloves of garlic, crushed in a garlic press (see Useful tips: Garlic)
1 tbsp. (15 g) of Alpino tomato paste
2 tbsp. (30 g) of olive oil (see Useful tips: Cooking oil)
½ tsp. (2.5 g) of cayenne pepper flakes or 1 peperoncino, chopped
¼ cup (62 g) of dry white wine
½ cup (125 g) of chopped fresh Italian parsley
Salt and pepper
Drizzle of extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy)
Preparing the pasta:
Fill a large pot with water, bring to a boil then add a handfull of salt. Only add the pasta once you have started preparing the lobster, then the sauce, as pasta only takes 4 minutes to cook. If you chose another pasta, adjust the preperation and cooking time accordingly.
Preparing the lobster:
Cut the lobster in half lengthwise. Remove the claws and take out the lobster meat: the meat will be used in the sauce.
Place the lobster halves on a baking sheet. Heat for 15 minutes.
Preparing the sauce:
In a large skillet over medium high heat, sauté garlic, peperoncino or cayenne pepper and tomato paste for one minute in olive oil (garlic must not brown as it then becomes bitter). Add the white wine and reduce over high heat. ** At this point, cook the pasta.** Add the cherry tomatoes and lobster meat cut in bite size pieces in the sauce. Add salt and pepper to taste.
When the pasta is cooked, transfer them with kitchen tongs into the sauce, then add 1/4 cup (62 g) of parsley and mix well. When serving, place half a lobster and approximately 75 g of pasta on each plate, add some parsley and a drizzle of olive oil from Italy.
Preheat the oven at 350ºF (180ºC).
Enjoy your meal!