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Lobster tagliolini
Lobster tagliolini is a simple first course. The delicate and refined flavor of the lobster, combined by a tomato sauce, will make this type of egg pasta a culinary masterpiece.
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Ingredients for the recipe of lobster tagliolini (4 people)
- 0.9 pounds of tagliolini;
- 2 live lobsters (0.8 – 1.1 pounds each);
- 0.45 pounds of cherry tomatoes;
- 0.11 pounds of tomato paste;
- 1 garlic clove;
- 375 ml (½ glass) white wine;
- 1 bunch of parsley;
- 180 ml (¾ cup) extra-virgin olive oil, plus extra to serve;
- Salt and black pepper;
DIFFICULTY | COOKING TIME | PREPARATION TIME |
---|---|---|
simple | 10′ | 30′ |
Nutritional values for one serving | ||
---|---|---|
Power | 0 kcal | |
0 Kj | ||
Fats | 0 gr. | |
Saturated fats | 0 gr. | |
Monounsaturated fats | 0 gr. | |
Polyunsaturated fats | 0 gr. | |
Carbohydrates | 0 gr. | |
of which sugars | 0 gr. | |
Proteins | 0 gr. | |
Salt | 0 gr. | |
Dietary fiber | 0 gr. | |
Cholesterol | 0 gr. | |
Potassium | 0 gr. |
Preparation of lobster tagliolini
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kill lobsters humanely, splitting them in half lengthways. Separate heads from tails, remove meat from shell and cut each piece into thirds. Open the claws with special scissors or with a nutcracker.
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This will allow to release all liquids and mix flavors with the sauce during cooking.
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Put a pan to heat with a drizzle of oil and a peeled and halved clove of garlic. Raise the temperature and as soon as the garlic starts to fry add the lobster halves, letting them sauté for 3 minutes per side.
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Pour in ½ glass of white wine letting the alcohol evaporate at medium-high temperature.
Remove the garlic cloves with a kitchen tong. Let cook at medium temperature. Cut cherry tomatoes into small wedges to add them with tomato paste to the pan.
![Tagliolini all'astice - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2021/01/IMG_0744-1024x683.jpg)
Let them cook for 5 minutes more. Remove lobsters from the pan and place them momentarily on a plate. Taste and season with salt and pepper, cook for 10 minutes more, let evaporate the tomatoes water for a creamy sauce.
Bring a large pot of water to a boil. When the water boils add tagliolini, let them cook for the time indicated in the package. Taste a piece of tagliolini, to check the “al dente” cooking. Drain directly into the pan with the lobster sauce.
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Add the lobsters with a sprinkling of previously chopped fresh parsley and sauté for another minute.
![Tagliolini all'astice - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2021/01/IMG_0765-1024x683.jpg)
Our first dish is ready to be served on the plate with halved lobster heads, drizzled with extra-virgin olive oil.
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