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| 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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Monini North America, Inc. - 6
Armstrong Road - Shelton, CT 06484 - USA - Phone 1 (203) 513-2763 - Fax
1 (203) 513-2863 |
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