Ingredients
Here are the ingredients for 4 servings
- 500g tagliatelle
- 2 raw lobsters
- 1 large onion
- 4 plum tomatoes
- 2 garlic cloves, minced
- 2 tbsp homemade tomato sauce
- 1 glass of white wine
- Pink salt
- Extra virgin olive oil
- Dried chili pepper (optional)
- Fresh parsley
- 1250ml shrimp stock
Step by step
Method
- 1Heat olive oil in a deep skillet and sear the chopped lobster heads and claws (set the tail meat aside) until they turn bright orange, then remove and set aside.
- 2In that same oil, gently fry the finely diced onion until translucent, then stir in the minced garlic and cook until fragrant.
- 3Add the diced plum tomatoes along with two tablespoons of homemade tomato sauce, season with salt to taste, add the chili pepper if using, and let everything cook down gently for 10-15 minutes until you have a rich sofrito.
- 4Once the sofrito is well reduced, pour in the white wine and let it bubble for a couple of minutes to cook off the alcohol.
- 5Add the uncooked tagliatelle straight into the pan, pour the hot shrimp stock over top, return the lobster heads and claws, and cook over medium-low heat following the package instructions (mine took 9 minutes for al dente).
- 6In the last 5 minutes of cooking, stir in the peeled lobster tail meat cut into bite-sized pieces and the finely chopped parsley.
- 7Serve immediately and enjoy this lobster tagliatelle while it's piping hot.
