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Receta Spaghetti All'astice
by Global Cookbook

Spaghetti All'astice
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Ingredientes

  • 900 gm Cooked lobster, (2lb)
  • 2 x Beef tomatoes, skinned and minced
  • 175 gm Spaghetti, (6oz)
  • 60 ml Minced fresh flat leaf parsley, (2 1/4fl ounce)
  • 60 ml Minced basil, (2 1/4fl ounce)
  • 3 x Garlic cloves, peeled and finely minced
  • 50 ml Extra virgin olive oil, (2 fl ounce)
  • 1 sm Red onion, peeled and finely minced
  • 50 ml Brandy, (2fl ounce)
  • 150 ml Dry white wine, (5fl ounce)

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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'.
  5. Drain and add in the lobster sauce, tossing well to mix. Adjust the seasoning if necessary.
  6. 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.