This yummy and classy dish is very simple to make, but needs two constants: the use of fresh or better live lobsters and the use of a good white wine to blend everything. The pot can be prepared with both red lobsters and common lobsters depending on the budget. The result will be equally excellent.
WINE PAIRING: Verdicchio , Ribolla, Vermentino
INGREDIENTS (for 4 servings): salt to taste chili pepper to taste 3 tablespoons of extra virgin olive oil a glass of white wine a tablespoon of chopped parsley a clove of garlic 400 grams of cherry tomatoes 2 medium lobsters 340 grams of spaghetti
PREPARATION Clean the lobsters and cut them lengthwise. Bring a pan of salted water to a boil, you will use it to cook the spaghetti. In a saucepan, heat the oil with the chilli pepper and the whole garlic clove. As soon as the oil starts to sizzle remove the garlic clove (the garlic flavor should not be strong). Put the lobsters in the saucepan, and cook for a few minutes over medium heat. Add the tomatoes cut in half and the white wine cooking for about 20 minutes, closing the pot with the lid. Meanwhile, cook the spaghetti in the boiling water and once ready, drain it al dente. After that, put the spaghetti in the saucepan where the sauce and the lobsters are, and sauté over a high flame. Finally, remove the lobsters from the saucepan and sprinkle the spaghetti with chopped parsley. Place spaghetti in a large serving dish along with lobsters. Buon Appetito!
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