Spaghetti with pomodorini, capers and lobster
This is one of those first courses that when you find it on the menu of a restaurant you immediately want to order because, in fact, preparing it at home could be a bit complicated. Today, however, thanks to this recipe, you will discover that it is not such a difficult dish to prepare. The cooking of the lobster must be very fast precisely because the meat remains soft and juicy. The cherry tomatoes then, which will cook in the same pan as the lobster, will absorb all its aromas and juices, making the dressing of spaghetti really special. We are very sorry for the restaurants in question, but if you learn how to cook this delicious first course at home, they will have lost customers.
Ingredients
lobster 1spaghetti 200 grgarlicdried chili peppertomatoes 300 grcapers to tasteextra vergin olive oil to tastesalt to tastefresh basil to tastefresh parsely to taste
Preparation
First open the lobster to get two halves and clean it of the entrails. In a pan, heat the oil and season with the garlic head cut in half transversely and facing downwards. When the oil is hot, briefly brown the lobster on both sides and cover with a lid. While the lobster is cooking, cut the cherry tomatoes in half. Once cooked, remove the lobster from the pan and set aside. Add a tablespoon of new oil in the pan, together with the one already used for cooking the lobster, and a teaspoon of chili. Blanch the cherry tomatoes, adjusting with salt, for a few minutes until they are slightly wilted. During cooking, lightly crush the cherry tomatoes with the tines of a fork so as to release a little sauce, add the capers. Cook the spaghetti in boiling salted water. Meanwhile, chop the basil leaves with your hands and finely chop the parsley with the help of a knife. Add the basil, together with a ladle of cooking water, to the cherry tomatoes. Drain the spaghetti directly in the pan together with the cherry tomato sauce and stir. Serve the spaghetti with plenty of sauce, parsley and lobster.
This is one of those first courses that when you find it on the menu of a restaurant you immediately want to order because, in fact, preparing it at home could be a bit complicated. Today, however, thanks to this recipe, you will discover that it is not such a difficult dish to prepare. The cooking of the lobster must be very fast precisely because the meat remains soft and juicy. The cherry tomatoes then, which will cook in the same pan as the lobster, will absorb all its aromas and juices, making the dressing of spaghetti really special. We are very sorry for the restaurants in question, but if you learn how to cook this delicious first course at home, they will have lost customers.
Ingredients
lobster 1
spaghetti 200 gr
garlic
dried chili pepper
tomatoes 300 gr
capers to taste
extra vergin olive oil to taste
salt to taste
fresh basil to taste
fresh parsely to taste
Preparation
First open the lobster to get two halves and clean it of the entrails. In a pan, heat the oil and season with the garlic head cut in half transversely and facing downwards. When the oil is hot, briefly brown the lobster on both sides and cover with a lid. While the lobster is cooking, cut the cherry tomatoes in half. Once cooked, remove the lobster from the pan and set aside. Add a tablespoon of new oil in the pan, together with the one already used for cooking the lobster, and a teaspoon of chili. Blanch the cherry tomatoes, adjusting with salt, for a few minutes until they are slightly wilted. During cooking, lightly crush the cherry tomatoes with the tines of a fork so as to release a little sauce, add the capers. Cook the spaghetti in boiling salted water. Meanwhile, chop the basil leaves with your hands and finely chop the parsley with the help of a knife. Add the basil, together with a ladle of cooking water, to the cherry tomatoes. Drain the spaghetti directly in the pan together with the cherry tomato sauce and stir. Serve the spaghetti with plenty of sauce, parsley and lobster.
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