Of Chef Alessandro Borghese

Spaghetti with lobster

Food style

Vegetarian, Fish

Difficulty

Average

Time

45 minutes

Favorite format

Long

The recipe

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    A special recipe to make your guests happy. In this episode of ABKS - Alessandro Borghese Kitchen Sound, our Chef prepares the legendary Spaghettone with strictly Italian lobster and a lot of passion.

    Ingredients for 4 people
    • 4 lobsters of 500 g
    • 200 g of cherry tomatoes
    • 1 clove of garlic
    • 320 g of spaghetti
    • 2 carrots
    • 2 onions
    • 5 basil leaves
    • 1 splash of vinegar
    • Salt
    • Extra virgin olive oil
    • Black pepper
    • Thyme
    Preparation

    Cut the lobster head into pieces and toast it in a saucepan with oil, garlic, fresh basil, thyme, onion, and carrot. Add the halved cherry tomatoes and some ice.

    Now add a little water and coarse salt. Bring to a boil, reduce the heat, and cook until reduced by half. Strain the broth through a sieve and a cloth to remove any impurities.

    Pierce the lobster's body with a large toothpick so that it doesn't curl.

    Now blanch the lobster in boiling water for a few minutes. Once cooked, remove the shell and scallop the cooked body.

    Lower the Spaghettone Pasta Armando into the water, drain when 3/4 cooked and continue cooking in the pan with the previously filtered broth.

    Add a splash of vinegar and mix with extra virgin olive oil and fresh basil.

    Plate by making a horizontal nest in which to place the lobster and garnish with the basil leaves.

    Recommended pasta for this recipe