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
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.
