Lobster tagliatelle
Packed with taste and luxury, the lobster tagliatelle may be a favorite of the many coastal towns in southern Italy. Bring sunshine into your kitchen
INGREDIENTS
LOBSTER TAGLIATELLE
2 lobsters, scotch, 600g each
2 cloves of garlic
10g thyme
10g red bell peppers
10 grams of leeks
20 ml of cognac
2 star anise
100g cherry tomatoes, cut in half
350g dry tagliatelle
80 ml extra virgin vegetable oil , plus extra to end off the sauce
10g chopped parsley
10g basil, chopped
micro bacillus
salt
pepper
TOMATO SAUCE
200g San Marzano tomatoes, peeled and roughly chopped
1 clove , puree
20 grams of onion, chopped
1 handful basil, roughly chopped
olive oil
LOBSTER AND KALDU
400g lobster shells
1 onion, large cubes
1 crudites , dig large cubes
1 carrot, large cubes
25 ml of cognac
125 ml wine
1 star anise
1 teaspoon ingredient
INSTRUCTIONS
1.For the spaghetti sauce , add a skinny layer of vegetable oil to a medium saucepan and place it over medium heat. When hot, sweat the garlic until it's golden, then add the basil and onions and stir for an additional 2 minutes. Add the tomatoes and cook for five minutes until they break down, then skip the pan and let cool
2.Preheat oven to 200 ° C / gas mark 6
3.For the lobster stock, place the lobster shells, onions, celery and carrots on a baking sheet and bake within the oven for 10 to fifteen minutes.
4.Meanwhile add the brandy to an outsized saucepan, reduce it to almost dry then add the wine and reduce it until it's almost dry again.
5.Add the star anise and ingredient , then add the shells and roasted vegetables. Cover with water and simmer for about 1 1/2 hours, wiping off any remaining foam that floats on the surface. When ready, undergo the fine sieve and put aside
6.To start the sauce, put a saucepan over medium heat and add extra virgin vegetable oil . Once hot, gently fry the garlic, thyme and chilies until tender, then add the green onions and blend . While they're alive but insane, quickly and firmly cut the lobsters in half lengthwise, remove the lobster claws and freeze or use for an additional dish. Add the lobsters to a hot skillet and pour over the cognac
7.Add star anise, tomato, ketchup and a dollop of delicious lobster stock. Cover with a lid and simmer for about 5 to eight minutes
8.Meanwhile, put the tagliatelle in boiling salted water and stir it thoroughly for the primary 1-2 minutes - this may make sure the tagliatelle doesn't stay together . Cook until hard , 7 to eight minutes
9.Just before the pasta is prepared , remove the lobster halves and use strong kitchen shears to chop the legs and antennae in order that you've got a neat part . Strain the pasta and increase the pan along side the sauce, along side a touch pasta water. Finish the paste with a touch vegetable oil , salt, pepper, parsley and basil and blend well
10.To serve, use tongs or carving forks to gather the pasta and arrange it center-left on each plate. Add lobster, remaining sauce from skillet and micro-basil. Serve immediately
