Celebrity Chef Celestino Dragos Lobster Spaghetti Recipes

CELEBRITY CHEF CELESTINO DRAGO'S LOBSTER SPAGHETTI

Steps:

• Cut lobster in two (length wise), under running water and remove dark membrane from inside the head. In a sauté pan, add garlic, shallots, chili flakes, olive oil and lobster. Sauté for a few minutes; add white wine and brandy. Let evaporate then add tomato, salt and vegetable broth. Cover and cook for about 5 minutes. In a pot with boiling salted water cook spaghetti al denté about 6 minutes. Drain and add to sauce. Let pasta cook into sauce for about 1-2 minutes. Add parsley and the extra virgin olive oil and serve immediately.

LOBSTER SPAGHETTI

Steps:

• Xook pasta in salted water with some olive oil (to prevent sticking together) at a low boil for 6-8 minutes.
• Qhile pasta cooks heat a saute pan on med-heat. Add a few teaspoons olive oil to bottom of pan and swirl pan to coat.
• Saute shallots and garlic for 2 minutes moving it constantly so it doesn't brown to much.
• Deglaze pan with wine and stir constantly for about 3 minutes letting wine reduce.
• Add marinara sauce and season with salt and pepper to taste.
• Once desired flavor is achieved, add fresh basil, parsley and tomatoes.
• If sauce is to thick, you can thin it out with some vegetable broth or water.
• Strain pasta while finishing sauce-.
• Toss in lobster meat and let cook 1-2 minutes to heat lobster through but not cook it anymore.
• Add pasta to pan and toss well with tongs so as not to break up lobster meat too much.
• Place in pasta dishes (a deep large bowl or dish that is recessed) and top with fresh parmesan or some more thinly sliced basil and pepper.
• Grab a big glass of the white wine and a fork and go to town! Don't forget the crisp crust french bread so soak up the sauce.

LOBSTER SPAGHETTI

Steps:

• HEAT water in a very large stock pot until boiling.
• PLACE 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise. * IF USING lobster tails, place both into boiling water. Allow to boil for 5 to 7 minutes. Remove from water and allow to cool slightly.
• COMBINE onion, garlic, and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry, and the halved lobsters OR lobster tails. Cover and allow to simmer for 10 minutes. Remove lobsters from the sauce.
• TWIST off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body. * IF USING lobster tails, remove the meat from the shells. If desired, cut the lobster tails into large chunks.
• ADD spinach, tomatoes, and butter to sauce. Bring to a boil, lower the heat, and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for and additional 5 minutes. Season to taste with salt and pepper.
• COAT cooked, drained pasta with the sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.

SARDINIAN LOBSTER SPAGHETTI

Steps:

• Heat the butter in a saucepan, and once sizzling add the onion and garlic.
• Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
• Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
• Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
• Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.