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.
- 2 (3 lb) rock lobsters (or 1 rock lobster weighing 5 lbs. or more)
- 8 ounces spaghetti
- 3 cloves garlic
- 10 tablespoons olive oil
- 7 teaspoons fresh parsley
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup fish stock
- 1 teaspoon tomato paste
- 1 cup white wine
- 1⁄2 bunch basil
- salt and pepper
- Cook spaghetti in large boiler.
- Set aside.
- Cook the rock lobsters in a large pot of boiling pepper.
- Remove the meat from the tails in single piece.
- Scrape coral and the insides of heads with a teaspoon.
- Coarsely chop shells from the heads.
- Place shells in a bowl and set aside.
- Chop garlic cloves.
- Heat 4 tbsps.
- olive oil in a frying pan and saute the medallions of tail meat for 1 minute on each side.
- Drain and set aside on a plate.
- In the same pan, lightly saute the shells with the parsley, bay leaf and thyme.
- Add 1 cup fish stock and reduce over low heat to three-quarters of the original volume.
- Strain the broth into a bowl.
- Heat 4 tbsps.
- olive oil in a casserole.
- Add chopped garlic, stir for 1 minute, add tomato paste.
- Stir and add 1 cup white wine.
- Simmer this sauce for 3 minutes over a low heat, then add the stock made from the shells.
- Simmer for 5 minutes to reduce again, add the lobster coral, whip lightly, remove from heat, season to taste.
- Add the cooked spaghetti, the remaining olive oil, and the lobster medallions to the casserole.
- Sprinkle with chopped basil leaves and reheat.
- Serve very hot.