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Spaghetti all’aragosta (Lobster). One of our favorite ways to showcase fresh lobster is in this simple Venetian dish, where it's tossed with garlic, fresh ripe tomatoes, and white wine. This linguine all'aragosta fresco is made gourmet with Chablis wine and lobster tails for a surprisingly easy pasta dish to impress guests! In a large, shallow pan, warm together the lobster cream and the lobster pieces over medium heat.

Toss spaghetti and sauce over medium heat until the spaghetti is covered with the sauce. Using tongs put a portion of spaghetti into each bowl, then ladle the remaining sauce and lobster on the top of each serving. Finish each dish with a sprinkle of fresh chopped parsley and a drizzle of the remaining. You can have Spaghetti all’aragosta (Lobster) using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spaghetti all’aragosta (Lobster)

1. You need 1 kg of spaghetti.
2. You need 2 of 1.5-1.7 pounds live lobster.
3. You need 1 tbsp of crushed chipotle.
4. It's 4 tbsp of evoo.
5. Prepare 2 of garlic cloves.
6. It's of Fresh basil.
7. Prepare 3 pounds of cherry tomatoes.
8. Prepare 1 of medium onion.
9. It's 1/2 cup of cognac.

Gli spaghetti che presentiamo, conditi con l'aragosta del golfo, sono uno dei piatti più ricchi della. Potete cuocere l'aragosta direttamente nella salsa di pomodoro. In questo caso, dopo circa dieci minuti, tagliatela in pezzi con un trinciapollo, rimettetela nel tegame e terminate la cottura. Prices are provided by our partners, and reflect nightly room rates, including all taxes and fees known to our partners.

Spaghetti all’aragosta (Lobster) step by step

1. Kill the lobster, take out the heads and reserve. Take out the tail meat, devein it and chop into 1/2 inch cubes.
2. Finely chop the onion, in a por, sauté it with the evoo and the chipotle And the cognac and flambé it.
3. Rip off the lower part of the head, saving the upper part to decorate. mix all the insides with the onion, add also the head, slice the tomatoes in half and add to the pot. Cook it until a light sweet sauce forms. It has to be a little “watery”.
4. Boil the spaghetti al dente, without refreshing them, mix them with the sauce and mix together until the spaghetti starts absorbing the sauce..
5. Serve it family style and use the top part of the heads to decorate. Garnish with some fresh basil.

Please see our partners for more details. La ricetta degli spaghetti alle vongole è uno dei più grandi classici della cucina italiana. Si tratta di una tradizione campana amata ovunque! Gli Spaghetti all'Aragosta rappresentano un primo piatto sfizioso e non troppo difficile da preparare. Molti usano le linguine con questo crostaceo, ma io preferisco gli spaghetti perché sono più corposi e, se cotti al dente, danno quella croccantezza che contrasta con la morbidezza della polpa dell'aragosta!