| Spaghetti
all'ARAGOSTA (Spaghetti
with Lobster) |
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Ingredients (makes 8 servings):
- 2 lb ripe tomatoes
- 1 cooked lobster weighing approx
2 lb
- Monini Extra Virgin Olive Oil
- 1 small onion
- 1 small clove of garlic
- 2 tbsp chopped Italian parsley
- salt
- freshly ground pepper
- 2-3 tbsp brandy
- 1 1/8 cups dry white wine
- 12 oz spaghetti
- basil leaves
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Preparation
Skin and seed the tomatoes, then chop
and set a side. Crack the claws and legs off the
lobster, leaving the tail intact and extract the
meat. Remove the dark vein and discard. Cut the
head away from the tail and pick out all the meat
from the head. Remove and discard the stomach
sac and gills.
Sauté the lobster meat and the whole tail
in the extra virgin olive oil together with the
chopped onion, garlic and parsley. Season with
salt and pepper, cover with the brandy and wine
and set alight. When the flames have died down,
add the tomatoes. Cover and cook for 20 min. Remove
from the heat and put the tail aside.
Purée the lobster sauce in a blender or
food processor.
Cook the spaghetti in plenty of boiling salted
water until al dente. Drain and toss in the lobster
sauce, adding a small quantity of butter.
Serve pasta decorated with slices of lobster tail
and basil leaves.
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