Рецепт Spaghetti All'astice
Ингредиенты
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Инструкции
- Split the lobster in half lengthways and break off the claws. Gently remove the lobster meat from the shells, trying to keep the claw meat intact; chop the body meat. If desired, wash the lobster body shells and set aside to use for presentation.
- Chop the tomato flesh and place in a bowl with the parsley, basil and half of the garlic. Season with salt and freshly grnd black pepper. Set aside.
- In a large frying pan heat half of the oil and add in the onion and remaining garlic. Stir in the lobster meat and pour over the brandy; ignite the alcohol to flambe. Once the flames have died down, add in the tomato mix together with the wine. Simmer for 5-8 min till the juices reduce slightly.
- Meanwhile cook the spaghetti in a large pan of boiling salted water for 5-8 min, or possibly according to the instructions on the packet, till 'al dente'.
- Drain and add in the lobster sauce, tossing well to mix. Adjust the seasoning if necessary.
- If using lobster shells for presentation, place on 2 large serving plates or possibly bowls and top with the spaghetti, spooning over the sauce. Drizzle over the remaining oil and garnish with basil sprigs. Serve immediately.