["[\"Spaghetti Lobster | Recipes | ["[\"The thirsty kitchen\"]"]\"]"]

Ingredients
Method

Ingredients

- 400 g spaghetti
- 2 small lobsters
- 125 g fresh white crab meat
- 2 celery stalks
- 1 carrot
- 1 onion
- 1 head of garlic (sliced in half)
- 250 ml Pellegrino Marsala wine
- 4 tbsp olive oil
- 1 tbsp flour
- 1 tbsp tomato purée

Method

1

Steam the lobsters for 8 minutes; take the meat out, cut it in dices, save the head and shells.

2

Sauté diced carrots, celery garlic and onion with half the oil for five about minutes.

3

Add shells, brown for ten minutes.

4

Add flour, tomato paste, and cook one minute stirring continuously.

5

Deglaze with Marsala, reduce to half, and cover with hot water, about 500ml.

6

Season with salt and pepper and reduce over a gentle boiling for 45 minutes, then strain through a thin colander. Discard the shells and keep the broth, about 250ml.

7

Cook pasta according to directions but drain four minutes prior, add to the boiling sauce and finish the cooking stirring continuously until broth is absorbed and pasta is perfectly “al dente”.

8

Stir in lobster meat and parsley before serving with a bit of olive oil drizzled over the top.

Comments & Ratings

More Cantine Pellegrino recipes

	400 g	Spaghetti
	2 small	Lobsters
	125 g	Fresh White Crab Meat
	2	Celery Stalks
	1	Carrot
	1	Onion
	1 head of	Garlic (sliced in half)
	250 ml	Pellegrino Marsala Wine
	4 tbsp	Olive Oil
	1 tbsp	Flour
	1 tbsp	Tomato Purée

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Spaghetti Lobster

Ingredients

Method

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Comments & Ratings