Lobster is one of the most highly prized of crustaceans; in this recipe, it is deliciously balanced by artichokes.
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INGREDIENTS |
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Spaghetti Barilla |
350 |
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g |
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European Lobster |
600 |
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g |
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Fresh tomato |
200 |
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g |
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Sparkling dry white wine |
200 |
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g |
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Brandy |
80 |
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g |
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Extra virgin olive oil |
60 |
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g |
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Italian parsley |
30 |
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g |
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Artichokes |
3 |
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Basil |
1 |
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branch |
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Garlic |
2 |
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cloves |
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Shallot |
1 |
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Tarragon |
1 |
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stick |
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Salt |
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to taste |
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Pepper |
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to taste |
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Red pepper |
,50 |
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PREPARATION |
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| 1. |
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Clean and slice the artichokes, then brown them in a casserole with some oil and crushed garlic cloves. Add salt and pepper, then pour in a little water. |
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| 2. |
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Drop the live lobsters in salted boiling water, then cook for about 8 minutes. When they are cooked, cool them under cold running water; peel, then dice the lobster meat into cubes. |
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| 3. |
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In another pan, brown the diced clove of garlic and the shallots in some oil, add the carapace of the lobster, pour over the brandy, then the white wine. Add the tarragon, basil, half a red pepper, diced tomatoes, then pour in half a litre of water. Cover with a lid and leave to cook for about half an hour. Strain the mixture, recovering as much as possible. |
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| 4. |
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Cook the Spaghetti Barilla in abundant salted water, drain when al dente, then pour into the lobster sauce. Add the pieces of lobster and artichokes, then add some chopped basil and parsley. Serve immediately. |
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CHEF'S NOTE |
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Blend the sauce until it is well emulsified and thick. Reduce over a high flame as necessary. |
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For this aromatic, slightly bitter dish, prefer a full-bodied white wine with acidic balance and persistent flavour, such as a Pinot Greco Collio or a Terre di Franciacorta bianco. |
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