Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

This was adapted from the recipe of Georges Billon, chef of Grand Hotel de Calla Rosa. The recipe entails reduction and a portion requires fast cooking.... take note. When studied well, it turns out very tasty.

Ingredients Nutrition

Directions

  1. Cook spaghetti in large boiler.
  2. Set aside.
  3. Cook the rock lobsters in a large pot of boiling pepper.
  4. Drain.
  5. Remove the meat from the tails in single piece.
  6. Scrape coral and the insides of heads with a teaspoon.
  7. Coarsely chop shells from the heads.
  8. Place shells in a bowl and set aside.
  9. Chop garlic cloves.
  10. Heat 4 tbsps.
  11. olive oil in a frying pan and saute the medallions of tail meat for 1 minute on each side.
  12. Drain and set aside on a plate.
  13. In the same pan, lightly saute the shells with the parsley, bay leaf and thyme.
  14. Add 1 cup fish stock and reduce over low heat to three-quarters of the original volume.
  15. Strain the broth into a bowl.
  16. Heat 4 tbsps.
  17. olive oil in a casserole.
  18. Add chopped garlic, stir for 1 minute, add tomato paste.
  19. Stir and add 1 cup white wine.
  20. Simmer this sauce for 3 minutes over a low heat, then add the stock made from the shells.
  21. Simmer for 5 minutes to reduce again, add the lobster coral, whip lightly, remove from heat, season to taste.
  22. Add the cooked spaghetti, the remaining olive oil, and the lobster medallions to the casserole.
  23. Sprinkle with chopped basil leaves and reheat.
  24. Serve very hot.