Spaghetti all’aragosta (Lobster)
Spaghetti all’aragosta (Lobster)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spaghetti all’aragosta (lobster). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Spaghetti all'Astice: pomodoro, olio d'oliva, aglio, peperoncino. Spaghetti with lobster: tomatoes, olive oil, garlic, red hot pepper. maine lobster, san marzano tomato #lastradasg #LesAmisGroup».

Spaghetti all’aragosta (Lobster) is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Spaghetti all’aragosta (Lobster) is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook spaghetti all’aragosta (lobster) using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti all’aragosta (Lobster):
  1. Prepare 1 kg spaghetti
  2. Take 2 1.5-1.7 pounds live lobster
  3. Take 1 tbsp crushed chipotle
  4. Prepare 4 tbsp evoo
  5. Get 2 garlic cloves
  6. Get Fresh basil
  7. Make ready 3 pounds cherry tomatoes
  8. Get 1 medium onion
  9. Get 1/2 cup cognac

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Steps to make Spaghetti all’aragosta (Lobster):
  1. Kill the lobster, take out the heads and reserve. Take out the tail meat, devein it and chop into 1/2 inch cubes
  2. Finely chop the onion, in a por, sauté it with the evoo and the chipotle And the cognac and flambé it
  3. Rip off the lower part of the head, saving the upper part to decorate. mix all the insides with the onion, add also the head, slice the tomatoes in half and add to the pot. Cook it until a light sweet sauce forms. It has to be a little “watery”
  4. Boil the spaghetti al dente, without refreshing them, mix them with the sauce and mix together until the spaghetti starts absorbing the sauce.
  5. Serve it family style and use the top part of the heads to decorate. Garnish with some fresh basil

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