Paccheri with lobster
Procedure
Ingredients · Servings 4
- Fresh lobsters
- 600 g cherry tomatoes
- Brandy
- Extra virgin olive oil
- Parsley
- 2 cloves of garlic
Method · 30 min
- Blanch the lobsters in boiling salted water for 3 minutes. Drain, let cool, and cut in half. In a large skillet, brown the lobster slices...
- Blanch the lobsters in boiling salted water for 3 minutes. Drain, let cool, and cut in half. In a large skillet, brown the lobster slices...
- Blanch the lobsters in boiling salted water for 3 minutes. Drain, let cool, and cut in half. In a large skillet, brown the lobster slices...
- Blanch the lobsters in boiling salted water for 3 minutes. Drain, let cool, and cut in half. In a large skillet, brown the lobster slices...
- Blanch the lobsters in boiling salted water for 3 minutes. Drain, let cool, and cut in half. In a large skillet, brown the lobster slices...
- Blanch the lobsters in boiling salted water for 3 minutes. Drain, let cool, and cut in half. In a large skillet, brown the lobster slices...
- Blanch the lobsters in boiling salted water for 3 minutes. Drain, let cool, and cut in half. In a large skillet, brown the lobster slices...
Blanch the lobsters in boiling salted water for 3 minutes. Drain, let cool, and cut in half.
In a large pan, brown the garlic cloves and parsley stalks with a good drizzle of oil.
Place the lobster and sauté it cut side down on the bottom of the pan. Pour in the brandy and let it evaporate. Set aside.
Remove the pulp from two halves, leaving the other halves whole for plating.
Add the washed and halved cherry tomatoes to the same pan and cook for 10 minutes. Turn off the heat and add the lobster meat.
Cook the pasta in plenty of salted water and 3 minutes before it's ready, drain it into the pan with the lobster sauce, stirring well.
Plate, placing the lobster half and the pasta on one side. Sprinkle with chopped parsley.
