Casarecce pasta with lobster 

Casarecce pasta with lobster, a very succulent dish for lovers of the genre, but also for those who love lobster like me. Pasta with lobster bisque is a first course with an intense and enveloping sea flavor, perfect for summer. I find it a very scenic dish as well as good. For a lunch or dinner based on fish you can not do without it. My guests were ecstatic. Usually this dish is customary to eat it at a restaurant because we think it is too complicated to make it at home, but as you have noticed it is absolutely not true. My advice is to always use a fresh product, but if the desire is so much, even frozen food is fine, let's not forget that in many restaurants this is how they offer it. Let's see how to make it. 

Ingredients for 2 people

2 lobsters

160 g. of homemade casarecce pasta

250 g. cherry tomatoes

parsley

1 pinch of salt

white wine 

1 clove of garlic

Procedure

Sauté the clove of garlic in a large pot and add the cherry tomatoes cut into quarters and parsley. Cook over high heat for 7-8 minutes. When cooked, set aside. Cook in salted water the whole lobster that we will use as a garnish. Cut the other lobster in half lengthwise and then into pieces that are not too small. Crush the claws and cook for 4 minutes with a little oil, add the rest of the lobster into small pieces and finish cooking for another 4 minutes, blending with white wine. When cooked, add the cherry tomatoes. Cook the homemade pasta in salted water and drain it al dente. Add the pasta to the tomatoes and lobster and sauté. Place in a large bowl using the whole lobster as a garnish and bring to the table. The Caserecce with lobster are ready, decorated with a sprig of parsley and your dish is ready to be served on the table.