French Spaghetti With Lobster

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook spaghetti in large boiler.
  • Set aside.
  • Cook the rock lobsters in a large pot of boiling pepper.
  • Drain.
  • 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.
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