Paccheri with lobster
Paccheri with lobster is a delicious first course of pasta, a recipe with delicate and refined flavors. Paccheri pasta meets the delicate taste of lobster meat accompanied with tomato sauce. An easy recipe and the best guarantee of success for a special dinner.
Ingredients for paccheri with lobster recipe (4 people)
- 0.88 pounds of Paccheri of Gragnano IGP;
- 2 lobsters (from 0.88 to 1.10 pounds each);
- 0.44 pounds of cherry tomatoes;
- 0.22 pounds of tomato sauce;
- 1 clove of garlic;
- ½ glass of white wine;
- A bunch of parsley;
- Extra virgin olive oil;
- 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.|
|Dietary fiber||0 gr.|
Preparation of paccheri with lobster
Gragnano paccheri is a particular type of pasta in the shape of a very large tube, obtained from the mixture of durum wheat semolina, originating from Campania.
Its name derives from the municipality of Gragnano, due to the quality of its grains it has obtained the P.G.I. (Protected Geographical Indication).
Boil the lobster (not alive) in a pot with water for 10 minutes.
Once the lobster is cooked, remove it from the water and let it drain and cool for a few minutes.
Using the appropriate scissors for crustaceans or even a knife, cut the lobster into two parts. Break the claws to mix the flavors of the lobster meat with the tomato sauce during cooking.
Heat a pan with a drizzle of oil and a peeled and halved clove of garlic. Raise the temperature and brown the garlic, 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 by using kitchen tweezers. Continue cooking at medium temperature.
Slice cherry tomatoes into small wedges and add them to the pan together with the tomato puree. Chop finely fresh parsley.
Cook for 5 minutes, stirring regularly. Remove the lobsters from the pan and place them momentarily on a plate. Let cook the tomato sauce for another 10 minutes to obtain a full-bodied and soft sauce. Taste the tomato sauce, if necessary season it with salt and pepper .
Boil the salted water. Add paccheri when the water is boiling, cook for two or three minutes less than the time indicated in the package. Always check the cooking level by tasting one piece of paccheri, to get an “al dente” cooking pasta.
Drain the pasta directly into the pan with the tomato sauce.
Add the lobsters and mix gently.
Sprinkle with fresh parsley.
Toss paccheri with lobster in the pan for the remaining two minutes.
Our first dish is ready to be served on the plate.