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| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 2 pcs Lobsters cooked/steamed
- 1 dl Shallots minced
- 12 pcs Tomatoes small, plum/cherry-style, halved
- 200 g Pasta linguine, bucatini, tagliatelle or spaghetti
- 1 pcs Garlic clove, minced
- 1 dl White wine dry
- 0,5 dl Parsley fresh, flat leaf, chopped
- 1 tsp Pepperoncino
- 2 knobs Butter
- 2 tbsp Olive oil
- 1 dl Water
- 1 dl Spring onions sliced
Ingredients
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Instructions
- Cook the pasta per the package instructions less 1 minute, strain and set aside. Leave about 1 dl of the water
- Extract the lobster meat from claws and tail. Remove intestinal veins from tails and cut into pieces. Leave claws uncut. Cut shell in pieces and discard top of heads. Save juices/liquids
- Add olive oil, 1 knob of butter, pepperoncino, shallots and garlic to cold sauté pan and turn on the heat. When sizzling, add lobster shells. Let cook for 5 minutes on medium heat, then add water, wine, 6 tomatoes and a knob of butter, let cook for another 10 minutes stirring occasionally
- Taste the sauce before taking it off the heat, so that it's reduced enough to your taste and adjust for salt and pepper
- Strain to get rid of solids and put the liquid back in the large saute pan over low heat. Add pasta, parsley, lobster tail meat, juices/liquids, the remaining tomatoes and add a few tablespoons of the pasta water. Toss well to combine and warm up the lobster meat.
- To serve, place the pasta on two serving dishes, garnish with claw meat, drizzle with extra virgin olive oil, sprinkle over some spring onions
Recipe Notes
Herbs like, dill, tarragon, chives and chervil will lift the dish
Raw, thinly sliced green asparagus will serve this dish well
Grated parmesan cheese brings on that extra umami and saltiness for those who fancy
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