This recipe is for sure a "classic" we won't miss during our Christmas dinner. It is very easy to realize: the most important thing is to find a good and fresh lobster. We tomatoes and a good extra virgin olive oil: this is what we need to get the right taste: enjoy!
Serving size 4
2 medium lobsters or 4 little ones
350 gr fresh tomatoes
1 hot chili pepper
Extra virgin olive oil
White wine
A clove of garlic
Directions
First of all cut each lobster vertically, into two parts and put them aside. Living or not living the head of the lobster is a question of personal taste
Wash the tomatoes, take a pot, add water and put the tomatoes inside. When water starts to boil, take a look at the tomatoes and when the peel begins to break, this means they are ready.
Take a skimmer, drain the tomatoes and let them cool down a while.
When time has passed by, put them into a mixer and turn it on till you will get a perfect homogeneous tomato sauce.
Take a large pan, add extra virgin olive oil, the clove of garlic with its peel and the red hot chili pepper. Let the ingredients fry just for some seconds, as we do not want to have them too much browned.
At this point add the lobsters, make them fry on each side for a minutes about and then, add the white wine. When the wine has completely evaporated, add the fresh tomato sauce, salt and let it cook for about 15 minutes.
Remember two very important things: first of all, do not add to much salt as the sea product contains its own already. Another important thing: fresh tomato sauce doesn't have to cook a lot: a tomato sauce with fish doesn't have to be too thick: we need it fluid.
Put a pot with water to boil for the spaghetti: when it starts boiling, add salt and spaghetti. Remember: drain the spaghetti 2 minutes about, before the cooking ending time indicated on the packaging.
Before draining the spaghetti, heat the sauce a little, take the lobsters out of the pan and put them apart.
Drain now the spaghetti directly in the pan with the lobster sauce, turn the heat on and let them whisk for a couple of minutes. Serve
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