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Ingredientes
- 4 Tbsp. Virgin extra virgin olive oil
- 1 lrg Russet potato peeled, and cut into 1/4" cubes
- 1 lrg Red onion thinly sliced
- 2 x Lobsters - (abt 1 lb ea)
- 1 c. Dry white wine
- 1 c. Basic Tomato Sauce see * Note
- 1 lb Fresh pasta rolled to thinnest setting and cut in 1/2" ribbons
- 1/4 c. Finely-minced Italian parsley
Direcciones
- Bring 6 qts water to boil and add in 2 Tbsp. salt.
- In a large saute/fry pan, saute/fry potato cubes and red onions in virgin extra virgin olive oil till golden (about 8 to 10 min).
- Chop lobster tail in shell into 1/2-inch pcs, cutting the linking tissue between each hard piece of the tail. Remove the claws from the arms and cut the head and body piece in half lenghthwise. Add in all of the lobster pcs to the saute/fry pan and cook over medium heat till starting to redden, about 3 min. Add in wine and Basic Tomato Sauce, cover and bring to a boil. Uncover, lower heat and simmer, 5 min.
- Drop pasta into boiling water and cook till al dente (about 1 minute). Drain pasta in colander over sink and toss into lobster pan. Add in parsley and stir till well mixed. Pour into hot serving bowls and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 127 | 38% |
| Total Fat 14.41g | 18% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 555mg | 23% |
| Potassium 909mg | 26% |
| Total Carbs 24.52g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.23g | 3% |
| Protein 17.28g | 28% |
