Italiano
The chef Felice Lo Basso from the restaurant Unico in Milan, shows his recipe: Spaghettone with lobster.
Ingredients
400gr Spaghettoni Leonessa
n° 2 lobsters
200gr tomato puree
n° 10 tomatoes
n° 5 cups of extra vergin olive oil
n° 2 carrots, celery stick, onions
parsley, 1 lemon peel, salt and pepper
Method
Devein and cook the lobsters for 8 minutes in boiled salted water. Brown the lobster’s head and carapace into a pan with oil, carrots, celery and onions, then add the cutted tomatoes, tomato puree and 1lt of cold water. Cook slowly all together for 2 hours. Cook the Spaghettoni in boiled water. Put everything into a pan with oil and grated lemon, cook for few minutes. Serve it with a piece of lobster tail and pepper on the top. The taste is characterised by the contrast between sweetness and acidity of the tomato and lemon peel. They suggest drinking the wine rosè “Aglianico del Taburno”, with a tinge of red fruits.
