SPAGHETTI ALL’ARAGOSTA LOBSTER SPAGHETTI

 

RECIPE

Serves: 2 Preparations time: 20 minutes Difficulty: Easy

Ingredients

• 160 g spaghetti
• 1 lobster (about 500–600 g), cleaned and cut in half
• 3 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 100 g cherry tomatoes
• 100 ml dry white wine
• Fresh parsley, chopped
• Salt and pepper, to taste
• Optional: pinch of chili flakes

DIRECTIONS

1. Heat olive oil with garlic (and chili) until fragrant.
2. Cut the lobster in half, pan seared for 2–3 minutes, Removed the meat and keep the shell on the side, then pour in white wine and reduce slightly.
3. Add cherry tomatoes, season, and cook until softened.
4. Boil spaghetti in salted water until al dente; reserve ½ cup pasta water and drain.
5. Toss spaghetti with lobster sauce, using reserved pasta water if needed.
6. Sprinkle with parsley, drizzle with olive oil and serve on top the Lobster shell.

CHEF TIP

• A squeeze of lemon at the end brightens the dish beautifully.