LOBSTER SPAGHETTI (PRAWNS OR CRAYFISH CAN BE USED INSTEAD OF LOBSTER)
Ingredients
2 small or 1 big lobster (total 500 gr)
1 1/2 lt water (or enough to cover lobster/s)
500 gr spaghetti
1scant tsp sea salt
2 tbsp olive oil to saute spaghetti
1/4 cup olive oil
2 large onions peeled and diced (cubed)500 gr ripe fresh tomatoes (skin removed & cubed)
1 tbsp chopped fresh basil
2 heaped tbsp tomato paste dissolved with 2 1/2 cups hot lobster stock (water)
1scant tsp dried basil
salt, pepper, sweet paprika
1. Wash lobster/s under tap water. In large saucepan, bring water to boil, stir in sea salt, add lobster/s & boil until lobster meat turns white (check thick part of lobster).
2. Remove lobster/s & set aside. Add spaghetti in the lobster stock (water) and cook al dente or according to packet directrions (8-12mins). Keep 2 1/2 cups aside for mixing with tomato paste. Drain spaghetti. Heat 2 tbsp olive oil in saucepan with a little of lobster stock saved and add spaghetti. Shake saucepan well.
3. In large frying pan or saucepan (enougfh to fit lobster/s), heat 1/4 cup olive oil and saute onions at medium/high heat until light golden brown. Add fresh diced tomatoes and fresh chopped basil and cook until tomatoes are soft but still holding shape. Add tomato paste dissolved in the hot lobster stock, dried basil, salt, pepper, paprika and cook 3-5 mins until sauce is juicy thick. Add lobster/s to sauce and cook further 3-5 mins turning lobster/s both sides. Remove lobster/s & place on large serving plate. Add spaghetti to sauce & shake pan to mix well. Place spaghetti with lobster on serving plate. Sprinkle with fresh grounded pepper.
