Updated: Jun 23, 2020
Preparation: 15 Minutes
Cooking: 35 Minutes
Portion: 4 Persons
Lobster 1 kg
Eggs Pappardelle 500 gr
Tomatoes sauce 300 gr
EVO ½ glass
Garlic clove 1
Parlsey 1 tuft
Red Chilli peper 1
Salt to taste
Start by cleaning the lobster.
Take the lobsters and with a knife divide them in half by length, then break the walls of the claws with the help of a nutcracker, so that the meat contained in them releases the tasty liquids. Finely chop the shallot and brown it in a non-stick pan with the oil and the garlic cloves; when the garlic is golden, remove it and lay the lobsters in a pan, making them jump for 3-4 minutes.
Deglaze with white wine and cook over moderate heat for 2 minutes, then add the tomato puree sauce which must be quite thick. Cook for another 4-5 minutes, letting the sauce dry and turning lobsters from time to time for even cooking.
When the lobsters are ready, remove them from the heat and put them on a cutting board; prolong the cooking of the tomato sauce for another 15 minutes, adjusting with salt and pepper.
In the meantime, place a pan with plenty of salted water on the fire that will be used for cooking the pappardelle. When the water has touched the boil, cook the pappardelle al dente.
Drain the pasta and add it to the sauce, mixing well with a spatula or a wooden spoon.
Cut the pulp of the lobster into chunks, then with a knife cut the claws and take the pulp contained in them with a teaspoon. If you want, you can keep the armor for the final presentation.
Add the pulp, keeping aside a small amount to decorate the dish, and sauté the pappardelle with the dressing for 2 minutes.
Finally turn off and add the finely chopped parsley to the pappardelle.
You can garnish with the lobster and the pulp you have kept aside.
Enjoy & share It!