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.
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|
|Nutritional values for one serving|
|Saturated fats||0 gr.|
|Monounsaturated fats||0 gr.|
|Polyunsaturated fats||0 gr.|
|of which sugars||0 gr.|
|Dietary fiber||0 gr.|
Preparation of lobster tagliolini
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.
This will allow to release all liquids and mix flavors with the sauce during cooking.
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.
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.
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.
Add the lobsters with a sprinkling of previously chopped fresh parsley and sauté for another minute.
Our first dish is ready to be served on the plate with halved lobster heads, drizzled with extra-virgin olive oil.