This recipe is a winner! Whenever you have a great occasion to celebrate with your family and friends, this recipe will make them fall in love with your cooking. I have learnt this recipe from my dad, every New Year’s Eve he would cook pasta with this amazing Lobster sauce. Below his not so secret anymore recipe.
Mamma Flora’s Tip: Use pasta coming from Gragnano, it’s more porous and it stays al dente.
- 500g pasta (use paccheri or linguine)
- 400g cherry tomatoes
- 2 lobsters Tails
- Unwaxed lemon
- Dry chili
- 1/2 glass of white wine
- Extra virgin olive oil
- Salt and pepper
- 1 pan with lid
- 1 pot
- Wash and cut the cherry tomatoes in half and put aside
- Place a pan on low heat adding 3 tablespoons of extra virgin olive oil with a garlic clove and a piece of dry chili, gently fry (2min)
- Once the oil is warm, place the two lobster tails and switch to medium heat. Cover the pan and cook for 2 min per side (they should become red) then add the wine and let evaporate on high heat for 2 min more
- Lower the heat and take out the lobsters, put them aside for the moment. Add in the same pan the cherry tomatoes. Salt and cover as we want the sauce to be juicy. Leave it to cook for 5-6 min (until they become softer)
- Place a pot with water to boil for the pasta
- In the meantime cut the shell of the Lobsters with the scissors and extract the pulp. Remove the black line on the back (the intestine) and cut the pulp in very small pieces.
- Once the tomatoes are ready, add the lobsters pieces and mix for 1 min on low heat.
- When the water is boiling, salt the water and add the pasta. Check the cooking time and take out the pasta 3min before the cooking time. Don't throw away the cooking water.
- Add the pasta in the pan with the sauce (on medium heat) and add 1 ladle of cooking water in the sauce (add more if you think the sauce is not juicy enough). Finish the cooking in the sauce, stirring often as if it was a risotto
- Once the pasta is ready, grate some lemon zest on top and grind some pepper.