Source: Lorenza's Pasta by Lorenza De'Medici, 1996
Makes 4 servings.
Preparation time: 45 minutes
Tips: Serve with fresh Parmesan.
Spaghetti with Lobster
In Fresh Tomato Sauce
Ingredients
Preparation
2 pounds lobster (1 large or 2 small )
1 pinch salt
10 ounces spaghetti
6 tablespoons extra virgin olive oil
1 small onion, chopped
1 pound fresh ripe plum tomatoes (about 3 cups), peeled and chopped
1 pinch pepper
1 tablespoon fresh chives, chopped
1. Remove the lobster tail meat from the shell and cube.
2. Bring a large saucepan of water to the boil. Add salt, the lobster tail shell and the head and boil for about 1 hour.
3. Remove all the ingredients from the pan with a slotted spoon and return the water to the boil. Add the spaghetti and cook until al dente.
4. Meanwhile, heat the oil in a large pan over medium heat. Add the onion and cook, stirring, for about 3 minutes until translucent. Add the tomatoes and cook for 3 more minutes over high heat, stirring, so the liquid evaporates quickly. Add the cubes of lobster meat. Lower the heat and cook for 3 more minutes.
5. Drain the spaghetti and add it to the sauce. Check the salt, sprinkle with pepper and stir for a couple of minutes.
6. Transfer to a warmed serving bowl, garnish with chives and serve immediately, very hot
