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Spaghetti With Lobster

American.Gourmet's picture
Ingredients
  Live lobsters 3 Pound (2 Whole, 1 1/2 Pounds Each)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Onion 1 Small, chopped
  Salt 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Black pepper To Taste
  Canned tomatoes/1 pound fresh tomatoes, peeled and chopped 1 Cup (16 tbs)
  Tomato paste 2 Tablespoon
  Water 2 Tablespoon
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Chopped parsley 1 1⁄2 Tablespoon
  Oregano 1 Teaspoon
  Pasta 1 Pound, cooked, drained
Directions

1. Wash the lobsters. Cut the spinal cord of each by inserting a knife where the tail and body meet. Turn the lobsters on their backs and split lengthwise. Cut each tail crosswise into three pieces. Cut off the claws and crack them.
2. Heat the oil in a large skillet, add the lobsters and cook over high heat three or four minutes, or until they are red. Add the garlic, onion and seasonings and cook, stirring, two minutes.
3. Add the tomatoes and tomato paste blended with the water and cook, turning constantly, about one minute.
4. Add the wine, parsley and oregano and cook about ten minutes, turning frequently.
5. To serve, drain the sauce onto spaghetti and toss to coat the pasta. Place on a platter and garnish with lobster.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Main Dish
Method: 
Blending
Dish: 
Curry
Ingredient: 
Lobster
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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