Tagliolini with lobster

Today I'll explain how to prepare the tagliolini with lobster at home. I am in the kitchen to prepare the first course that will start the dinner. Today I decided to prepare tagliolini with lobster a refined and elegant seafood dish that will amaze guests, for its composition, taste and scope. The lobster with its soft pulp is served with a tomato sauce that is the perfect condiment for tagliolini.

A simple first course to prepare, in which the delicate and refined flavor of the lobster, accompanied by a tomato sauce, will make this type of egg pasta, a small culinary masterpiece. A dish of parties, special occasions, dinners at the restaurant, but that in reality we can also prepare it at home. With its live cooking and that unique taste, the lobster will make you feel like a real chef, in your kitchen and with your guests. 

Tagliolini with lobster are the perfect first course to celebrate a special occasion or to eat with the family. I love them, they are delicious, quick enough to prepare and when they arrive at the table it is always a party. Delicate and tasty, it will appeal to all your guests. Tagliolini with lobster is a recipe that at first glance, may seem slightly complicated due to the fact that, cooking a large crustacean alive and with claws, inspires fear and sentimentality, this factor can be solved in two simple ways: buy a frozen lobster alive, or cut it in half without removing the elastics to the claws, me, Honestly I have always opted for the first version, in this way I safeguarded my fingers and I was not assailed by guilt, after all, it is a simple and quick recipe like all preparations based on shellfish, crustaceans and fish in general. In addition to being an elegant and sophisticated course, tagliolini with lobster are rich in proteins, minerals, potassium and phosphorus. Remarkably low-calorie, it can be adopted as a single dish in slimming diets and diabetics, it is not recommended to use, however, in pregnant and breastfeeding diets, because lobsters like all crustaceans are potentially allergenic.

Ingredients

400 gr of tagliolini

2 lobsters of about (400 – 500 gr each);

200 gr cherry tomatoes

50 gr of tomato paste

1 clove of garlic

1/2 glass of white wine

parsley to taste

EVO oil to taste

Salt and black pepper to taste

Preparation

We cut the lobster into two parts, using the appropriate scissors for crustaceans or even a knife. We break the claws with special scissors or with a nutcracker. This will allow you to release the liquids and mix the flavors with the sauce during cooking. We put a pan to heat with a little oil and a clove of garlic peeled and cut in half. We raise the temperature and as soon as the garlic begins to fry add the lobsters, leaving them to sauté in a pan for 3 minutes on each side. Pour 1/2 glass of white wine letting the alcohol evaporate at medium-high temperature. We remove the garlic cloves with the help of kitchen tweezers. We continue cooking at medium temperature. Cut the cherry tomatoes into small wedges to add them to the pan together with the tomato paste. We stir gently and let them cook for another 5 minutes. Remove the lobsters from the pan and place them momentarily on a plate. Taste and adjust salt and pepper leaving to cook for another 10 minutes so as to evaporate the water of the cherry tomatoes and obtain a full-bodied and soft sauce. We put a pot with salted water to boil. Add the tagliolini when the water boils, let it cook for the time indicated in the package. We taste to verify the cooking of the pasta, drain directly into the pan with a slightly al dente cooking. Add the lobsters with a sprinkling of fresh parsley previously chopped and sauté for another minute. Our first one is so ready to be served. Enjoy your meal!