Sardinian Lobster Spaghetti Recipes

SARDINIAN SPAGHETTI

Steps:

• Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
• Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
• Remove and discard the bay leaves.
• Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.

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.

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.

ITALIAN LOBSTER SAUCE FOR SPAGHETTI

Steps:

• 1. Cook lobster. Set lobster meat aside.
• 2. Gently warm six tablespoons olive oil over medium heat. Add onion and cook to pale gold. Add garlic and cook until garlic takes on a little color.
• 3. Add crushed tomatoes, the red pepper flakes and a generous pinch of salt. Stir once or twice and reduce heat to medium low. Partially cover and simmer 1/2 hour.
• 4. Add reserved lobster meat and parsley. Season to taste. Serve over choice of pasta.