Photos of Pasta all’aragosta by Mario
In the previous post I’ve shared with you my recipe for Homemade Pasta, so it’s only fair if now I share with you one of my ideas of turning this basic recipe into a delicious meal 🙂
My Homemade Pasta all’aragosta is perfect for a quick midweek treat – it’s very easy to make and it tastes absolutely fantastic, despite its simplicity.
When getting yourself a Lobster, ask your local fishmonger to take the lobster meat out of it’s shell – it will save you a lot of hassle, plus it’s what they do on a daily basis, so it will only gonna take them seconds to do it.
Pasta all’aragosta – Pasta with Lobster
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Serves: 2
Recipe by Tom
INGREDIENTS
- 2 portions of our Homemade Pasta
- Lobster tail and claws
- 1 garlic clove, finely sliced
- Half a tsp of finely chopped chilli
- 1 tbsp olive oil
- 2 spring onions, finely chopped
- 2 lemon wedges
INSTRUCTIONS
- In a large pan, boil water with a pinch of salt, then turn down the heat and cook lobster tail and claws in simmering water for about 8 minutes. Once cooked, take out of the pan and slice the tail into 5 mm medallions, keep the claws whole.
- In the meantime, cook garlic, chilli and spring onion with olive oil for a few minutes, just to softened them up, then add cooked Homemade Pasta and toss it all up making sure the pasta is evenly covered in the sauce.
- Grab a couple of pasta bowls and put half of the cooked pasta in each one, then arrange a claw and half of the lobster tail medallions on top of each pasta dish and serve with lemon wedges.
NOTES
- For this dish I find Tagliatelle as the best option, but of course the choice is yours – it’s gonna be delicious anyway, as long as the pasta is homemade by you 🙂
