Lobster spaghettini

1. 1

   Put the lobster down with the tail flat on a board and, with a sharp, heavy knife, cut lengthwise through the middle of the tail to make 2 half tails. Pull off the head and claws. Crack the claws with a heavy knife and remove the meat, then remove any meat from the head.

2. 2

   To make the lobster stock, in a hot saucepan, crush the lobster head and legs with a rolling pin so all the juice comes out and the shell is broken to a pulp.

3. 3

   Add the chopped vegetables, parsley stalks and then hot water. Simmer for 20 minutes. Strain and keep to one side.

4. 4

   Cut the half tails in half again, keeping the lobster tail in the shell as this adds flavour to the sauce.

5. 5

   Heat a tablespoon of the olive oil in a pan, add the garlic and cook gently for 1 minute. Stir in the passata and cook rapidly for 2-3 minutes, until the sauce has become thicker. Add the lobster stock and continue to reduce until the volume has halved.

6. 6

   Cook the spaghettini in a large pan of boiling salted water until al dente.

7. 7

   Meanwhile, heat another tablespoon of the olive oil in a large frying pan, add the lobster tail quarters, head and claw meat, chopped parsley and red chilli and fry for 1 minute.

8. 8

   When the pasta is done, drain and add to the lobster along with the tomato sauce.

9. 9

   Season, then cook for 2 minutes, tossing constantly, so the pasta can absorb the flavours of the sauce. Add the remaining olive oil and serve immediately.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.