This recipe uses our finest HPP (High Pressure Processed) raw lobster meat (Naked Lobster!). Please feel free to contact us for more details or to place an order.
Naked Lobster (tails & claws: 2-4oz each, knuckles, legs – thawed)
1/2 Cup White Wine
1/2 Cooking onion, fine dice
1 clover garlic, crushed
500ml crushed tomato
250ml Butter (unsalted)
Bunch Cherry Tomatoes
Tablespoon chopped parsley
Extra Virgin Olive Oil
Fresh Spaghetti alla Chitarra (two portions; 180g)
(can substitute dried spaghetti or bucatini; 100g)
In a large sauté pan over medium heat, add two tablespoons of extra virgin olive oil. Add onions & teaspoon of salt. Sauté until translucent, stirring to prevent browning on bottom of pan (approx. five minutes). Add crushed garlic, and stir (do not brown garlic!) – approx. 30 seconds. Add white wine; reduce liquid. When almost dry, add crushed tomatoes; reduce heat to low. Simmer for approximately 20 minutes. Turn off heat; add butter, stir until dissolved, and cover. Check for seasoning (add salt if needed). Set aside.
In a separate sauté pan over high heat, add one tablespoon of extra virgin olive oil. When oil is shimmering, add bunch of cherry tomatoes (being careful, as oil may splatter). Char tomatoes, rolling around occasionally (approx. four minutes). Transfer to paper towel to cool; season with salt.
Fill a medium stock pot with water and place over high heat. Add two tablespoons of salt. When at a boil, add pasta (following directions for ‘al dente’ on package).
When pasta is nearly cooked, bring sauce back up to a simmer over medium heat. Add lobster pieces, beginning with the tail and following with the claws, knuckle and leg meat.
Add pasta to sauce and stir. Turn off heat; cover for five minutes. Ensure lobster pieces reach an internal temperature of 73° C / 165° F (approximately 5 minutes). Add chopped parsley, and a teaspoon of extra virgin olive oil.
Transfer to warmed serving dish, reserving larger pieces of lobster to garnish. Add charred tomatoes & basil leaves.