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SPAGHETTI ALLA CHITARRA WITH LOBSTER RAGU

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Ingredients

Ragu
  • 1 tablespoon garlic
  • 3 tablespoon lobster
  • 3 cup white wine
  • 1 can tomato puree
  • 2 ounce basil
  • 4 cup lobster stock
Pasta
  • 1 tablespoon garlic
  • 3 tablespoon lobster
  • 3 cup white wine
  • 1 can tomato puree
  • 2 ounce basil
  • 4 cup lobster stock
  • 30 ounce spaghetti
  • 2 tablespoon garlic
  • 2 ounce olive oil
  • 6 cup lobster ragu
  • 2 cup lobster
  • 3 ounce basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

Preparation

Baking Directions:

Lobster Stock:Roast lobster shells with onions and tomato paste for 15 minutes.

Add lobster shells and white wine to a pot of water and boil for 30 minutes.

Sauté chopped garlic in olive oil until lightly brown and then add lobster ragu and simmer until hot.

Add the cooked pasta, fresh basil and lobster meat.

Add a small amount of extra virgin olive oil, pepper flakes and salt to taste.